Significance ofAegilops tauschiiGlutenin Genes on Breadmaking Properties of Wheat
- 1 September 2001
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 78 (5) , 521-525
- https://doi.org/10.1094/cchem.2001.78.5.521
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- The structure of the Aegilops tauschii genepool and the evolution of hexaploid wheatTheoretical and Applied Genetics, 1998
- Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scaleJournal of Cereal Science, 1998
- Wheat breeding for end-product useEuphytica, 1998
- Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1 of Common Wheats. II. Biochemical Basis of the Allelic Effects on Dough PropertiesJournal of Cereal Science, 1994
- Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1, of Common Wheats. I. Its Additive and Interaction Effects on Dough PropertiesJournal of Cereal Science, 1994
- High Molecular Weight Glutenin Genes: Effects on Quality in WheatCrop Science, 1991
- Diversity of grain protein and bread wheat qualityJournal of Cereal Science, 1985
- Solubilisation and characterisation of wheat gluten proteins: Correlations between the amount of aggregated proteins and baking qualityJournal of the Science of Food and Agriculture, 1983
- Zugversuche mit Weizenkleber im MikromaßstabZeitschrift für Lebensmittel-Untersuchung und Forschung, 1981
- EFFECTS OF THE D GENOME ON MILLING AND BAKING PROPERTIES OF WHEATCanadian Journal of Plant Science, 1969