Analysis of Protein Properties and Gluten Protein Composition Evaluation of Wheat Genetic Resources-Reference-Cited by-同舟云学术

Analysis of Protein Properties and Gluten Protein Composition Evaluation of Wheat Genetic Resources

Published:2022-12-01 Issue:4 Volume:54 Page:245-259
ISSN:0250-3360
Container-title:Korean Journal of Breeding Science
language:en
Short-container-title:Korean J. Breed. Sci.

Author:

Lee Myoung Hui¹,Choi Changhyun¹,Kim Kyeong-Hoon¹,Son Jae-Han²,Park Jinhee¹,Lee Go Eun¹,Choi Jun Yong¹,Kang Chon-Sik¹,Shon Jiyoung¹,Ko Jong-Min¹,Kim Kyeong-Min¹

Affiliation:

1. Wheat Research Team, National Institute of Crop Science, RDA, Wanju, 55365, Republic of Korea

2. Department of Central Area Crop Science, National Institute of Crop Science, RDA, Suwon, 16613, Republic of Korea

Funder

Rural Development Administration

Publisher

Korean Society of Breeding Science

Subject

Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science

Link

http://pdf.medrang.co.kr/KJBS2/2022/054/KJBS054-04-245.pdf

Reference73 articles.

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2. Addo K, Pomeranz Y, Huang ML, Rubenthaler GL, Jeffers HC. 1991. Steamed bread. II. Role of protein content and strength. Cereal Chem 68: 39-42.

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

4. Axford DWE, McDermott EE, Redman DG. 1978. Small scale tests of bread making quality. Milling Feed Fert 13: 18-20.

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