Gluten Alleles and Predicted Dough Quality for Wheat Varieties Worldwide: A Great Resource—Free on the AACC International Website
Author:
Affiliation:
1. FBFD Pty Ltd, 34 Hull Road, Beecroft, NSW 2119, Australia.Tel: 61 2 987 54029; Fax: 61 2 987 54029.
2. Queensland Alliance for Agriculture & Food Innovation, The University of Queensland, St. Lucia, QLD 4072, Australia.Fax: +61 7 334 60555.
Publisher
Scientific Societies
Subject
Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CFW-58-6-0325
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
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2. Grain Quality in Breeding;Wheat Quality For Improving Processing And Human Health;2020
3. Study of Allelic Diversity of the Genes Encoding High Molecular Weight Glutenins in Wheat Varieties and Lines Utilized in the Breeding Process in the Republic of Belarus Using PCR Markers;Cytology and Genetics;2019-07
4. Genetic polymorphism of glutenin subunits with high molecular weight and their role in grain and dough qualities of spring bread wheat (Triticum aestivum L.) from Northern Kazakhstan;Acta Physiologiae Plantarum;2019-04-15
5. Rheological evaluations and molecular marker analysis of cultivated bread wheat varieties of India;Journal of Food Science and Technology;2019-01-31
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