Genetic Variation in Glutenin Protein Composition of Aestivum and Durum Wheat Cultivars and Its Relationship with Dough Quality
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.980948
Reference55 articles.
1. Wheat breeding for the improved bread-making quality using PCR based markers of glutenins
2. Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters
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