Modification of the Low Molecular Weight (LMW) Glutenin Composition of Transgenic Durum Wheat: Effects on Glutenin Polymer Size and Gluten Functionality-Reference-Cited by-同舟云学术

Modification of the Low Molecular Weight (LMW) Glutenin Composition of Transgenic Durum Wheat: Effects on Glutenin Polymer Size and Gluten Functionality

Published:2005-09 Issue:2 Volume:16 Page:113-126
ISSN:1380-3743
Container-title:Molecular Breeding
language:en
Short-container-title:Mol Breeding

Author:

Tosi Paola,Masci Stefania,Giovangrossi Angela,D’Ovidio Renato,Bekes Frank,Larroque Oscar,Napier Johnathan,Shewry Peter

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Genetics,Agronomy and Crop Science,Molecular Biology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11032-005-5912-1.pdf

Reference33 articles.

1. Changes in SDS Solubility of Glutenin Polymers During Dough Mixing and Resting

2. Characterization and quantification of low molecular weight glutenins in durum wheats

3. Quality traits of wheat determined by small-scale dough testing methods

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