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GrainGenes Reference Report: FSR-8-178

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Reference	FSR-8-178
Title	Effect of high-molecular-weight glutenin subunits with different protein contents on bread-making quality.
Journal	Food Science and Technology Research
Year	2002
Volume	8
Pages	178-182
Author	Takata K Yamauchi H Nishio Z Funatsuki W Kuwabara T
Keyword	[ Hide all but 1 of 39 ] 20 addition allele allelic variation bread making quality bread-making breadmaking breadmaking quality chromosome common wheat content dough dough properties dough property electrophoresis flour flour properties food glu-1 glu-b1 glu-d1 glutenin high molecular weight high molecular weight glutenin high molecular weight glutenin subunit high molecular weight glutenin subunits high-molecular-weight glutenin isogenic lines japan locus near isogenic lines near-isogenic line nil nils physical properties properties protein quality subunit

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