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Alvarez, J.B., Martín, A., Martín, L.M. 2001. Variation in the high molecular weight glutenin subunits coded at the Glu-H ch 1 locus in Hordeum chilense . Theor. Appl. Genet. 102: 134

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D’Ovidio, R., Masci, S. 2004. The low-molecular-weight glutenin subunits of wheat gluten. J. Cereal Sci. 39 :321–339. Masci S. The low-molecular-weight glutenin subunits of

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8 Atienza, S.G., Alvarez, J.B., Villegas, A.M. 2002. Variation for the low-molecular-weight glutenin subunits in a collection of Hordeum chilense . Euphytica 128 :269

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An, X., Li, Q., Yan, Y., Xiao, Y., Hsam, S.L.K., Zeller, F.J. 2005. Genetic diversity of European spelt wheat ( Triticum aestivum ssp. spelta L. em. Thell) revealed by glutenin subunit variations at the Glu-1 and Glu-3 loci . Euphytica 146 :193

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Gupta, R.B., Shepherd, K.W. 1988. Low molecular weight glutenin sub-units in wheat: Their variation, inheritance and association with bread-making quality. In: Miller, T.E., Koebner, R.M.D. (eds), Proceedings of the Seventh International Wheat Genetic

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. Detection, chromosomal location and evaluation of the functional value of a novel high M r glutenin subunit found in Swedish wheats. J. Cereal Sci. 17 :237–245. Heneen W

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Cereal Research Communications
Authors: G. Peymanpour, B. Sorkhilalehloo, K. Rezaei, G. Najafian, and B. Pirayeshfar

16 12 30 Gupta, R.B., Shepherd, K.W. 1988. Low molecular weight glutenin subunits in wheat: Their variation, inheritance and association with bread

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Cereal Research Communications
Authors: I. Baracskai, G. Balázs, L. Liu, W. Ma, M. Oszvald, M. Newberry, S. Tömösközi, L. Láng, Z. Bedő, and F. Békés

.pdf Branlard, G., Dardevet, M., Amiour, M., Igrejas, G. 2003. Allelic diversity of HMW and LMW glutenin subunits and omegagliadins in French bread wheat ( Triticum aestivum L.). Genet. Resour. Crop Evol. 50 :669

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Antes, S., Wieser, H. (2001) Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat. Cereal Chem. 78, 157

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Antes, S., Wieser, H. 2001. Effects of high and low molecular weight glutenin subunits on rheological dough properties and bread-making quality of wheat. Cereal Chem. 78 :157

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