Antibodies to N-terminal Peptides of Low MrSubunits of Wheat Glutenin. I. Characterisation of the Antibody Response-Reference-Cited by-同舟云学术

Antibodies to N-terminal Peptides of Low MrSubunits of Wheat Glutenin. I. Characterisation of the Antibody Response

Published:1999-11 Issue:3 Volume:30 Page:267-281
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Sissons M.J,Blundell M.J,Hill A.S,Skerritt J.H

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. The relationship between HMW glutenin subunit composition and the breadmaking quality of British grown wheat varieties;Payne;Journal of the Science of Food and Agriculture,1987

2. Gluten proteins: Genetics, structure and dough quality—a review;Skerritt;AgBiotech News and Information,1998

3. Allelic variation of glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. 1. Its additive and interaction effect on dough properties;Gupta;Journal of Cereal Science,1994

4. Relationship between allelic variation of Glu-1 and Gli-1/Glu-3 prolamin loci and gluten strength in hexaploid wheat;Rodriguez-Quijano;Euphytica,1996

5. Low-molecular-weight glutenin subunits in wheat: their variation, inheritance, and association with bread-making quality;Gupta;In «Gluten Proteins 87» ( R. Laszity and F. Bekes eds) World Scientific Publishers Singapore.,1987

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