Association between high molecular weight subunits of glutenin and bread-making quality in wheat lines derived from backcrosses between Triticum aestivum and Triticum speltoides
- 1 April 1985
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 3 (2) , 97-101
- https://doi.org/10.1016/s0733-5210(85)80020-5
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating mediumPlanta, 1979