Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference103 articles.
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1. Study on the mechanism of maize amylose addition to reduce viscosity of α, β, and γ-gliadin fractions;Food Bioscience;2024-06
2. Allelic Variation of High-Molecular-Weight Glutenin Genes in <i>Triticum</i> Species and Triticale (× <i>Triticosecale</i> Wittmack);OBM Genetics;2024-04-09
3. Molecular and genetic basis for improving the quality of soft wheat grain;Scientific Horizons;2024-01-19
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