Characterization of two 1D-encoded ω-gliadin subunits closely related to dough strength and pan bread-making quality in common wheat (Triticum aestivum L.)-Reference-Cited by-同舟云学术

Characterization of two 1D-encoded ω-gliadin subunits closely related to dough strength and pan bread-making quality in common wheat (Triticum aestivum L.)

Published:2008-05 Issue:3 Volume:47 Page:528-535
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Wang Aili,Gao Liyan,Li Xiaohui,Zhang Yanzhen,He Zhonghu,Xia Xianchun,Zhang Yong,Yan Yueming

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference36 articles.

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