Comparison of quality properties between high-molecular-weight glutenin subunits 5 + 10 and 2 + 12 near-isogenic lines under three common wheat genetic backgrounds

Author:

Wang Xiaolong12,Zhang Yingquan13,Zhang Bo3,Florides Christakis George4ORCID,Gao Zheng1,Wang Zhonghua1,Zhang Xiaoke1ORCID,Wei Yimin3

Affiliation:

1. College of Agronomy; Northwest A&F University; Yangling China

2. College of Food Engineering and Nutrition Science; Shaanxi Normal University; Xi'an China

3. Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing China

4. School of Veterinary and Life Sciences; Murdoch University; Perth WA Australia

Funder

China Agriculture Research System

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

Grant of Northwest A&F University for ZY Tang

The 973 Projects

Program for Innovative Research Team in Shaanxi

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference43 articles.

1. AACC International Approved methods of analysis 11th St. Paul, MN AACCI

2. An integrated approach to predicting end-product quality of wheat;Békés;European Journal of Agronomy,2006

3. Specificity of a wheat gluten aspartic proteinase;Bleukx;Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology,1998

4. Effect of high molecular weight glutenins and d-zone gliadins on bread-making quality in german wheat varieties;Brönneke;Cereal Research Communications,2000

5. Research on the high molecular weight glutenin subunits and industrial quality of wheat;Chen;Journal of Anhui Agricultural Sciences,2005

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