Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat
High molecular weight glutenin subunits (HMW-GSs) encoded by the Glu-1 loci are key factors in determining wheat processing quality. However, the contributions of single HMW-GS to dough viscoelastic properties and end-use quality have not been well understood, especially in soft wheat. In this study...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/169941 |
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