Gene-ecology of durum wheat HMW glutenin reflects their diffusion from the center of origin
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-35251-4.pdf
Reference56 articles.
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2. Sissons, M. Role of Durum Wheat Composition on the Quality of Pasta and Bread. Food 2, 75–90 (2008).
3. Anjum, F. M. et al. Wheat gluten: high molecular weight glutenin subunits—structure, genetics, and relation to dough elasticity. J. Food Sci. 72 (2007).
4. Shewry, P. R., Halford, N. G., Belton, P. S. & Tatham, A. S. The structure and properties of gluten: an elastic protein from wheat grain. Philos. Trans. R. Soc. B Biol. Sci. 357, 133–142 (2002).
5. Rasheed, A. et al. Wheat seed storage proteins: Advances in molecular genetics, diversity and breeding applications. J. Cereal Sci. 60, 11–24 (2014).
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