Effects of Allelic Variation in Glutenin Subunits and Gliadins on Baking-Quality in Near-isogenic Lines of Common Wheat cv. Longmai 19

Author:

Song W.F.,Ren Z.Y.,Zhang Y.B.,Zhao H.B.,Lv X.B.,Li J.L.,Guo C.H.,Song Q.J.,Zhang C.L.,Xin W.L.,Xiao Z.M.

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,Physiology

Reference42 articles.

1. Wheat gluten subunits: Molecular weights determined by sodium sulfate-polyacrylamide gel electrophoresis;Bietz J.A.;Cereal Chem.,1972

2. Wheat cultivar identification by gliadin electrophoregrams. I. Apparatus, method and nomenclature;Bushuk W.;Can. J. Plant Sci.,1978

3. Preliminary study on dynamic change of dough rheological properties of pre-harvest sprouting wheat;Ding Q.;Heilongjiang Agri. Sci.,2012

4. The low-molecular-weight glutenin subunits of wheat gluten;D’Ovidio R.;J. Cereal Sci.,2004

5. Allelic variation and genetic diversity of high molecular weight glutenin subunit in Chinese endemic wheats (Triticum aestivum L.);Fang J.Y.;Euphytica,2009

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