1. Anderson OD, Greene FC (1989) The characterization and comparative analysis of high-molecular-weight genes from genomes A and B of a hexaploid bread wheat. Theor Appl Genet 77:689–700
2. Batey IL, Gupta RB, MacRitchie F (1991) Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: an improved chromatographic procedure. Cereal Chem 68:207–209
3. Bedő Z (1994) Improvement in the genetic basis for breadmaking quality in wheat (Triticum aestivum L.). Symposium on Prospectives of Cereal Breeding in Europe, 4–7 September 1994. Plantahof; Landquart, Switzerland, pp 95–96
4. Bedő Z, Kárpáti M, Vida Gy, Kramarik-Kissimon J, Láng L (1995) Good breadmaking quality wheat (Triticum aestivum L.) genotypes with 2+12 subunit composition at the Glu-D1 locus. Cereal Res Commun 23:283–289
5. Ciaffi M, Tozzi L, Borghi B, Corbellini M, Lafiandra D (1996) Effect of heat shock during grain filling on the gluten protein composition of bread wheat. J Cereal Sci 24:91–100