The HMW Glutenin Subunit Composition of OS Wheat Cultivars and their Relationship with Bread-Making Quality

被引：0
|
作者：
Zorica Jurković
Rezica Sudar
Georg Drezner
Daniela Horvat
机构：
[1] Agricultural institute Osijek,
来源：
Cereal Research Communications | 2000年 / 28卷 / 3期
关键词：
OS wheat cultivars; electrophoresis; quality parameters; correlation;
D O I：
10.1007/BF03543604
中图分类号：
学科分类号：
摘要：
High molecular weight (HMty) glutenin subunits are known as one of the most important components determining functional properties of wheat flour.
引用
收藏
页码：271 / 277
页数：6
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