Kernel Elastic Properties and Sedimentation: Influence of High and Low Molecular Weight Glutenin Allelic Composition

被引：7

作者：

Figueroa, J. D. C. ^{[1
,4
]}

Pena, R. J. ^{[2
]}

Maucher, T. ^{[1
,3
]}

Rayas-Duarte, P. ^{[4
]}

Khan, K. ^{[5
]}

机构：

[1] CINVESTAV, Unidad Queretaro, Ctr Invest & Estudios Avanzados, Queretaro 76230, Qro, Mexico

[2] CIMMYT, Texcoco 56130, Mexico

[3] Univ Appl Sci Furtwangen, D-78054 Villingen Schwenningen, Germany

[4] Oklahoma State Univ, Robert M Kerr Food & Agr Prod Ctr, Stillwater, OK 74078 USA

[5] N Dakota State Univ, Dept Cereal & Food Sci, Fargo, ND 58108 USA

来源：

CEREAL CHEMISTRY | 2011年 / 88卷 / 01期

关键词：

BREAD-MAKING QUALITY; SUBUNIT COMPOSITION; WHEATS; PROTEINS; GLU-3; LINES; GLI-1; LOCI;

D O I：

10.1094/CCHEM-10-09-0142

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

[No abstract available]

引用

页码：41 / 44

页数：4

共 25 条

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