The presence of gliadins and glutenins associated to gluten strength in durum wheat has been studied. Commercial durum wheats from different countries have been analysed. Results evidenciate the existence of low variability for these particular proteins. Two allelic forms are present in all cultivar analysed; only in one case the presence of a different component was discovered.
ALLELIC VARIATION IN GLIADIN AND GLUTENIN RELATED TO QUALITY IN COMMERCIAL DURUM WHEAT TRITICUM-DURUM
COLAPRICO G;
1987
Abstract
The presence of gliadins and glutenins associated to gluten strength in durum wheat has been studied. Commercial durum wheats from different countries have been analysed. Results evidenciate the existence of low variability for these particular proteins. Two allelic forms are present in all cultivar analysed; only in one case the presence of a different component was discovered.File in questo prodotto:
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