High Molecular Weight Glutenin Subunits 1Bx7 and 1By9 Encoded by Glu-B1 Locus Affect Wheat Dough Properties and Sponge Cake Quality-Reference-Cited by-同舟云学术

High Molecular Weight Glutenin Subunits 1Bx7 and 1By9 Encoded by Glu-B1 Locus Affect Wheat Dough Properties and Sponge Cake Quality

Published:2019-10-07 Issue:42 Volume:67 Page:11796-11804
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Qian¹²^ORCID,Zhang Wenjia¹²,Gao Yujiao¹²,Yang Changfeng¹²,Gao Xin³,Peng Huiru¹²,Hu Zhaorong¹²,Xin Mingming¹²,Ni Zhongfu¹²,Zhang Pingping⁴,Ma Hongxiang⁴,Sun Qixin¹²,Yao Yingyin¹²^ORCID

Affiliation:

1. State Key Laboratory for Agrobiotechnology and Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China

2. Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, Beijing 100193, China

3. State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, China

4. Provincial Key Laboratory of Agrobiology, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Funder

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

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b05030