High molecular weight subunits of wheat glutenin
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference63 articles.
1. Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree
2. Correlations between the inheritance of certain high-molecular weight subunits of glutenin and bread-making quality in progenies of six crosses of bread wheat
3. Genetics of Wheat Storage Proteins and the Effect of Allelic Variation on Bread-Making Quality
4. Solubilisation and characterisation of wheat gluten proteins: Correlations between the amount of aggregated proteins and baking quality
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