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Near isogenic lines of bread wheat showing unusual combinations of HMW-GS have been recently developed and will be assessed in order to elucidate the effect of single type HMW-GS on polymer structures and dough functional properties

Biochemical and functional studies of wheat isolines containing single type high molecular weight glutenin subunits (HMW-GS)

B Margiotta;
2004

Abstract

Near isogenic lines of bread wheat showing unusual combinations of HMW-GS have been recently developed and will be assessed in order to elucidate the effect of single type HMW-GS on polymer structures and dough functional properties
2004
Istituto di Bioscienze e Biorisorse
Inglese
D. Lafiandra; S. Masci; R. D'Ovidio
GLUTEN PROTEINS ROYAL SOCIETY OF CHEMISTRY SPECIAL PUBLICATIONS
8th Gluten Workshop
295
109
112
0-85404-633-X
http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=Refine&qid=14&SID=R1M5kjJbK178lbbjjNn&page=1&doc=2
Royal Society of Chemistry
London
ITALIA
Sì, ma tipo non specificato
8-10 settembre 2003
Viterbo
Quality
wheat isolines
high molecular weight glutenin subunit
WOS:000223290400027
6
none
Larroque, Or; Margiotta, B; Gianibelli, Mc; Bekes, F; Sharp, P; Lafiandra, D
273
info:eu-repo/semantics/conferenceObject
04 Contributo in convegno::04.01 Contributo in Atti di convegno
04.01 Contributo in Atti di convegno
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.14243/72336
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