Query (optional)   in Class  All Allele Author Colleague Collection Assembly Gene Gene Class Gene Product Germplasm Image Journal Keyword Library Locus Map Map Data Marker Pathology Polymorphism Probe Protein QTL Rearrangement Reference Sequence Species Trait Trait Study Two Point Data  

---

GrainGenes Journal Report: Food Science and Technology Research

[Submit comment/correction]

Journal	Food Science and Technology Research
Source Code	FSR
URL	http://www.jsfst.or.jp/e-page/index.html
Paper	Iriki N et al. (2003) Effects of genotype and growth conditions on apparent viscosity of heat-treated flour paste and their correlation with certain flour properties in wheat produced in Hokkaido. Food Science and Technology Research 9:104-109. Takata K et al. (2003) Difference in combination between Glu-B1 and Glu-D1 alleles in bread-making quality using near-isogenic lines. Food Science and Technology Research 9:67-72. Morita N et al. (2002) Effect of substitution of waxy-wheat flour for common flour on dough and baking properties. Food Science and Technology Research 8:119-124. Takata K et al. (2002) Effect of high-molecular-weight glutenin subunits with different protein contents on bread-making quality. Food Science and Technology Research 8:178-182. Suetsuna K and Chen JR (2002) Isolation and characterization of peptides with antioxidant activity derived from wheat gluten. Food Science and Technology Research 8:227-230.

GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture.