Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes-Reference-Cited by-同舟云学术

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Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Published:2013-02 Issue: Volume:33 Page:163-170
ISSN:1678-457X
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Costa Mariana Souza,Scholz Maria Brígida dos Santos,Franco Célia Maria Landi

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v33s1/v33s1a24.pdf

Cited by 22 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. Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China;Agronomy;2024-05-29

2. Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry;Journal of Texture Studies;2023-08-22

3. Molecular characterization of bread quality contributing high and low-molecular-weight glutenin subunits in Pakistani spring wheat genotypes;Genetic Resources and Crop Evolution;2023-06-12

4. Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics;Food Chemistry;2023-03

5. Molecular characterization of bread quality contributing high & low-molecular-weight glutenin subunits in Pakistani spring wheat genotypes;2023-01-24

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