Protein polymer build-up during wheat grain development: influences of temperature and nitrogen timing-Reference-Cited by-同舟云学术

Protein polymer build-up during wheat grain development: influences of temperature and nitrogen timing

Published:2005 Issue:3 Volume:85 Page:473-479
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Johansson Eva,Kuktaite Ramune,Andersson Allan,Prieto-Linde Maria Luisa

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference36 articles.

1. The role of wheat proteins in determining baking quality, in Recent Advances in the Biochemistry of Cereals, Ed by and Academic Press, London, pp 275-311 (1979).

2. Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree

3. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties

4. Dough quality of biotypes of eleven Australian wheat cultivars that differ in high-molecular-weight glutenin subunit composition

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