Protein Profile and Molecular Markers Related to the Baking Quality of Brazilian Wheat Cultivars-Reference-Cited by-同舟云学术

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Protein Profile and Molecular Markers Related to the Baking Quality of Brazilian Wheat Cultivars

Published:2017-05 Issue:3 Volume:94 Page:568-575
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Dias Renata de O.¹,de Souza Moacil A.¹,Pirozi Mônica R.²,Oliveira Ludmilla de C.²^ORCID,Pimentel Adérico J. B.³

Affiliation:

1. Universidade Federal de Viçosa, Departamento de Fitotecnia, Av. PH. Rolfs, s/n, Viçosa, 36570-000, Brazil.

2. Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Av. PH. Rolfs, s/n,Viçosa, 36570-000, Brazil.

3. Universidade Federal do Oeste da Bahia, Campus Barra, Av. 23 de Agosto, s/n, Bairro Assunção, Barra, Bahia, 47100-000, Brazil.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference40 articles.

1. Molecular marker-assisted selection of HMW glutenin alleles related to wheat bread quality by PCR-generated DNA markers

2. Wheat Gluten: High Molecular Weight Glutenin Subunits?Structure, Genetics, and Relation to Dough Elasticity

3. Diversity of grain protein and bread wheat quality

4. Translocações cromossômicas entre trigo e centeio: uma alternativa ao melhoramento

5. Development and application of a new codominant PCR marker for detecting 1BL.1RS wheat-rye chromosome translocations

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1. Screening method for baking quality assessment in wheat flour using multivariate techniques associated with protein profile of wheat cultivars;Cereal Research Communications;2024-08-20

2. Protein Characterization and Amino Acid Profiles of Various Wheat Varieties and Their Effect on Pasting Properties of Starch;Starch - Stärke;2024-08-14

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

5. Comprehensive study on gluten composition and baking quality of winter wheat;Cereal Chemistry;2022-10-03

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