Dissecting and Enhancing the Contributions of High-Molecular-Weight Glutenin Subunits to Dough Functionality and Bread Quality-Reference-Cited by-同舟云学术

Dissecting and Enhancing the Contributions of High-Molecular-Weight Glutenin Subunits to Dough Functionality and Bread Quality

Published:2015-02 Issue:2 Volume:8 Page:332-334
ISSN:1674-2052
Container-title:Molecular Plant
language:en
Short-container-title:Molecular Plant

Author:

Li Yiwen,An Xueli,Yang Ran,Guo Xiaomin,Yue Guidong,Fan Renchun,Li Bin,Li Zhensheng,Zhang Kunpu,Dong Zhenying,Zhang Luyan,Wang Jiankang,Jia Xu,Ling Hong-Qing,Zhang Aimin,Zhang Xiangqi,Wang Daowen

Publisher

Elsevier BV

Subject

Plant Science,Molecular Biology

Reference10 articles.

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2. Types and rates of sequence evolution at the high-molecular-weight glutenin locus in hexaploid wheat and its ancestral genomes;Gu;Genetics,2006

3. Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci;Lawrence;J. Cereal Sci.,1988

4. Molecular characterization of HMW glutenin subunit allele 1Bx14: further insights into the evolution of Glu-B1-1 alleles in wheat and related species;Li;Theor. Appl. Genet.,2004

5. The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits;Oury;Euphytica,2010

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