The HMW Glutenin Subunit and Gliadin Compositions of German-Grown Wheat Varieties and their Relationship with Bread-Making Quality-Reference-Cited by-同舟云学术

The HMW Glutenin Subunit and Gliadin Compositions of German-Grown Wheat Varieties and their Relationship with Bread-Making Quality

Published:1989-09 Issue:2 Volume:103 Page:89-100
ISSN:0179-9541
Container-title:Plant Breeding
language:en
Short-container-title:

Author:

Rogers W. J.,Payne P. I.,Harinder K.

Publisher

Wiley

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0523.1989.tb00356.x/fullpdf

Reference30 articles.

1. Die Verwendung der SDS-Sedimentation zur Beurteilung von Backweizen;Bolling;Getreide. Mehl und Brot,1980

2. Diversity of grain proteins and bread wheat quality. I. Correlation between gliadin bands and flour quality characteristics;Branlard;J. Cereal Sci.,1985b

3. Diversity of grain proteins and bread wheat quality. II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics;Branlard;J. Cereal Sci.,1985a

4. Statistical correlations between quality attributes and grain-protein composition for 71 hexaploid wheats used as breeding parents;Campbell;Cereal Chem.,1987

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