Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes-Reference-Cited by-同舟云学术

Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes

Published:2009-01 Issue:1 Volume:49 Page:148-156
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

León Elena,Marín Santiago,Giménez María J.,Piston Fernando,Rodríguez-Quijano Marta,Shewry Peter R.,Barro Francisco

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference37 articles.

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3. Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flour;Altpeter;Plant Molecular Biology,2004

4. Analysis of dough functionality of flours from transgenic wheat;Alvarez;Molecular Breeding,2001

5. Nucleotide sequences of the two high-molecular-weight glutenin genes from the D-genome of a hexaploid bread wheat, Triticum aestivum L. cv Cheyenne;Anderson;Nucleic Acids Research,1989

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