Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci
- 31 March 1988
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 7 (2) , 109-112
- https://doi.org/10.1016/s0733-5210(88)80012-2
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Allelic variation of glutenin subunits and gliadins and its effect on breadmaking quality in wheat: Analysis of F5 progeny from Chinese Spring × Chinese Spring (Hope 1A)Journal of Cereal Science, 1987
- Dough quality of biotypes of eleven Australian wheat cultivars that differ in high-molecular-weight glutenin subunit compositionJournal of Cereal Science, 1987
- The relationship between HMW glutenin subunit composition and the bread‐making quality of British‐grown wheat varietiesJournal of the Science of Food and Agriculture, 1987
- The high-molecular-weight glutenin subunit composition of Australian wheat cultivarsAustralian Journal of Agricultural Research, 1986
- Association between high molecular weight subunits of glutenin and bread-making quality in wheat lines derived from backcrosses between Triticum aestivum and Triticum speltoidesJournal of Cereal Science, 1985
- Wheat storage proteins: their genetics and their potential for manipulation by plant breedingPhilosophical Transactions of the Royal Society of London. B, Biological Sciences, 1984
- Inheritance of glutenin subunits in F1 seeds of reciprocal crosses between European hexaploid wheat cultivarsTheoretical and Applied Genetics, 1983
- Correlations between the inheritance of certain high‐molecular weight subunits of glutenin and bread‐making quality in progenies of six crosses of bread wheatJournal of the Science of Food and Agriculture, 1981