Relationships Between Chromosome 1B-encoded Glutenin Subunit Compositions and Bread-making Quality Characteristics of Some Durum Wheat (Triticum turgidum) Cultivars
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Cited by 54 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
1. Association of High-Molecular-Weight Glutenin Subunits with Grain and Pasta Quality in Spring Durum Wheat (Triticum turgidum spp. durum L.);Agronomy;2023-05-30
2. Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (Triticum turgidum spp. Durum L.);Plants;2023-03-22
3. Durum Wheat: Uses, Quality Characteristics, and Applied Tests;Wheat [Working Title];2023-03-22
4. Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality;Journal of Food Processing and Preservation;2022-12
5. Drought and heat stress effects on gluten protein composition and its relation to bread-making quality in wheat;Journal of Cereal Science;2022-11
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