Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye trans...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/1405 http://www.sciencedirect.com/science/article/pii/S0733521013001471#! https://doi.org/10.1016/j.jcs.2013.08.007 |
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