Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat ( Triticum turgidum ssp. durum )-Reference-Cited by-同舟云学术

Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat ( Triticum turgidum ssp. durum )

Published:2021-08-17 Issue:6 Volume:98 Page:1151-1158
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Morris Craig F.¹^ORCID

Affiliation:

1. USDA‐ARS Western Wheat & Pulse Quality Laboratory Washington State University Pullman Washington USA

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10473

Reference75 articles.

1. Breadmaking Quality of Selected Durum Wheat Genotypes and Its Relationship with High Molecular Weight Glutenin Subunits Allelic Variation and Gluten Protein Polymeric Composition

2. Effect of Glu‐D1(5+10) on gluten strength and polymeric protein composition in durum wheat;Ammar K.;Cereal Foods World,1997

3. Study of the physico‐chemical, rheological, baking and noodle quality of improved durum and bread wheat cultivars;Bakhshi A. K.;Journal of Food Science and Technology,1987

4. Molecular genetics of puroindolines and related genes: allelic diversity in wheat and other grasses

Cited by 9 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. Gluten subfractions of wheat storage proteins are affected by high night temperature during grain formation;Journal of Agronomy and Crop Science;2023-07-20

2. Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products;Current Research in Food Science;2023

3. Novel quality features to expand durum wheat applications;Journal of the Science of Food and Agriculture;2022-12-24

4. Asparagine and dough quality: Gluten strength factors in hard red spring wheat;Cereal Chemistry;2022-12-19

5. Introgression of gluten protein genes associated with the D-genome of bread wheat into durum wheat;Journal of Cereal Science;2022-09