Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance-Reference-Cited by-同舟云学术

Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance

Published:2002-02 Issue:2 Volume:35 Page:175-188
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Skylas D.J.,Cordwell S.J.,Hains P.G.,Larsen M.R.,Basseal D.J.,Walsh B.J.,Blumenthal C.,Rathmell W.,Copeland L.,Wrigley C.W.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference43 articles.

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

2. Environmental variations in wheat-grain quality: an overview of the problems, the possible causes and potential solutions;Wrigley;In «Proceedings of the 44th Australian Cereal Chemistry Conference» (J.F. Panozzo and P.G. Downie, eds) Royal Australian Chemical Institute, Cereal Chemistry Division, Melbourne,1994

3. Environmental variations and their effect on wheat-grain quality;Wrigley;Australian Grain,1993

4. Growth environment and wheat quality: the effect of heat stress on dough properties and gluten proteins;Blumenthal;Journal of Cereal Science,1993

5. The formation of glutenin polymer in practice;Lafiandra;Cereal Foods World,1999

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