Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat

Author:

Yang Tao1ORCID,Wang Yingpeng1,Jiang Jiali1,Wang Pei1ORCID,Zhong Yingxin1ORCID,Zhou Qin1,Wang Xiao1,Cai Jian1,Huang Mei1,Jiang Dong1,Dai Tingbo1,Cao Weixing1

Affiliation:

1. National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People’s Republic of China

Funder

China Agricultural Research System

Ministry of Science and Technology of the People's Republic of China

Natural Science Foundation of Jiangsu Province

Government of Jiangsu Province

Jiangsu Collaborative Innovation Center for Modern Crop Production

National Natural Science Foundation of China

Higher Education Discipline Innovation Project

Jiangsu Agriculture Science and Technology Innovation Fund

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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