The influence of high-molecular-weight subunits of glutenin from Triticum tauschii on flour quality of synthetic hexaploid wheat
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference34 articles.
1. EFFECTS OF THE D GENOME ON MILLING AND BAKING PROPERTIES OF WHEAT
Cited by 46 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Variations in the quality parameters and gluten proteins in synthetic hexaploid wheats solely expressing the Glu-D1 locus;Journal of Integrative Agriculture;2022-07
2. Enhancing Wheat Flour Quality Through Introgression of High-Molecular-Weight Glutenin Subunits From Aegilops tauschii Accessions;Frontiers in Sustainable Food Systems;2022-05-16
3. Alien introgression and breeding of synthetic wheat;Advances in breeding techniques for cereal crops;2019-06-28
4. Broadening the bread wheat D genome;Theoretical and Applied Genetics;2019-02-10
5. Resistance gene cloning from a wild crop relative by sequence capture and association genetics;Nature Biotechnology;2019-02
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