Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat-Reference-Cited by-同舟云学术

Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat

Published:2012-09 Issue:2 Volume:56 Page:161-170
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Gil-Humanes Javier,Pistón Fernando,Rosell Cristina M.,Barro Francisco

Funder

Spanish Comisión Interministerial de Ciencia y Tecnología

European Regional Development Fund

Junta de Andalucía

Agencia Estatal Consejo Superior de Investigaciones Científicas

European Social Fund

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference69 articles.

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3. Evaluation of the SDS-sedimentation test for the assessment of eastern Canadian bread wheat quality;Ayoub;Canadian Journal of Plant Science,1993

4. Starch granule-associated proteins and polypeptides: a review;Baldwin;Starch-Starke,2001

5. Evaluation of rheological behaviour of whole rye and buckwheat blends with whole wheat flour using Mixolab;Banu;Italian Journal of Food Science,2010

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