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
Subject
Organic Chemistry,Food Science
Reference43 articles.
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2. An integrated approach to predicting end-product quality of wheat;Békés;European Journal of Agronomy,2006
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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