Glutenin subunit compositions and breadmaking quality characteristics of synthetic hexaploid wheats derived from Triticum turgidum × Triticum tauschii (coss.) Schmal Crosses-Reference-Cited by-同舟云学术

Glutenin subunit compositions and breadmaking quality characteristics of synthetic hexaploid wheats derived from Triticum turgidum × Triticum tauschii (coss.) Schmal Crosses

Published:1995-01 Issue:1 Volume:21 Page:15-23
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Peña R.J.,Zarco-Hernandez J.,Mujeeb-Kazi A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference32 articles.

1. Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1 and Glu-D1 which code for high molecular weight subunits of glutenin in hexaploid wheat;Payne;Cereal Research Communications,1983

2. Diversity of grain proteins and bread wheat quality. II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics;Branlard;Journal of Cereal Science,1985

3. The HMW glutenin subunit composition of Canadian wheat cultivars and their association with bread-making quality;Lukow;Journal of the Science of Food and Agriculture,1989

4. Identification of high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheat of related pedigree;Payne;Theoretical and Applied Genetics,1979

5. Correlations between the inheritance of certain high-molecular-weight subunits of glutenin and bread-making quality in progenies of six crosses of bread wheat;Payne;Journal of the Science of Food and Agriculture,1981

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