Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm

Author:

Skylas D.J.,Mackintosh J.A.,Cordwell S.J.,Basseal D.J.,Walsh B.J.,Harry J.,Blumenthal C.,Copeland L.,Wrigley C.W.,Rathmell W.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Wheat: right for bread, but for much more too;Wrigley;In «Wheat is Unique: Structure, Composition, Processing, End-Use Properties, and Products». ( Y. Pomeranz, ed.), American Association of Cereal Chemists, St Paul, MN, U.S.A.,1989

2. Developing better strategies to improve grain quality for wheat;Wrigley;Australian Journal of Agricultural Research,1994

3. Effect of heat shock during grain filling on the gluten protein composition of bread wheat;Ciaffi;Journal of Cereal Science,1996

4. Varietal differences in mature protein composition of wheat resulted from different rates of polymer accumulation during grain filling;Stone;Australian Journal of Plant Physiology,1996

5. Genotypic and environmental modification of wheat flour protein composition in relation to end-use quality;Graybosch;Crop Science,1996

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