GLUTENIN SUBUNITS THEIR INHERITANCE AND RELATION TO BREADMAKING QUALITY

被引:0
|
作者
BUSHUK, W
ORTH, RA
机构
来源
CEREAL SCIENCE TODAY | 1972年 / 17卷 / 09期
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:265 / &
相关论文
共 50 条
  • [41] QUALITY-RELATED EPITOPES OF HIGH M(R) SUBUNITS OF WHEAT GLUTENIN
    ANDREWS, JL
    SKERRITT, JH
    JOURNAL OF CEREAL SCIENCE, 1994, 19 (03) : 219 - 229
  • [42] Biosynthesis and in vivo and in vitro polymerization of glutenin subunits and its effect on quality of wheat
    Lasztity, R.
    Kiraly, I.
    Baticz, O.
    Guoth, A.
    Abonyi, T.
    Tomoskozi, S.
    Gergely, Sz.
    PROCEEDINGS OF THE 3RD INTERNATIONAL CONGRESS FLOUR - BREAD '05 AND 5TH CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, 2006, : 49 - +
  • [43] THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION
    Horvat, Daniela
    Drezner, G.
    Jurkovic, Zorica
    Simic, Gordana
    Magdic, D.
    Dvojkovic, K.
    POLJOPRIVREDA, 2006, 12 (01):
  • [44] Importance of HMW and LMW glutenin subunits and their interactions on bread-making quality
    Pflüger, LA
    Lafiandra, D
    Benedettelli, S
    GLUTEN PROTEINS, 2004, (295): : 158 - 161
  • [45] Toward a molecular evaluation of grain quality using glutenin subunits in Triticum carthlicum
    Masouleh, AK
    AFRICAN JOURNAL OF BIOTECHNOLOGY, 2005, 4 (04): : 346 - 349
  • [46] EVALUATING HMW GLUTENIN SUBUNITS TO IMPROVE BREAD-MAKING QUALITY OF WHEAT
    KOLSTER, P
    VEREIJKEN, JM
    CEREAL FOODS WORLD, 1993, 38 (02) : 76 - +
  • [47] Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality
    H. Wieser
    G. Zimmermann
    European Food Research and Technology, 2000, 210 : 324 - 330
  • [48] Allelic variations of glutenin subunits and their association with quality traits in bread wheat genotypes
    Aktas, Husnu
    Baloch, Faheem Shehzad
    TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2017, 41 (02) : 127 - 134
  • [49] Significance of Aegilops tauschii glutenin genes on breadmaking properties of wheat
    Hsam, SLK
    Kieffer, R
    Zeller, FJ
    CEREAL CHEMISTRY, 2001, 78 (05) : 521 - 525
  • [50] Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality
    Wieser, H
    Zimmermann, G
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 210 (05) : 324 - 330