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Effect of HMW and LMW Glutenin subunits on processing quality in common wheat
Chinese wheat is generally considered to have acceptable protein content, but weak gluten properties, and is thus of inferior quality for mechanized production of pan bread and noodles in China. Therefore, improvement of ...
Characterization of CIMMYT bread wheats for high- and low-molecular weight glutenin subunits and other quality-related genes with SDS-PAGE, RP-HPLC and molecular markers
Two hundred and seventy-three CIMMYT bread wheat cultivars and advanced lines grown under irrigated conditions in Mexico during the 2005-06 Yaqui crop cycle were characterized for quality-related genetic traits using ...
Characterization of Xinjiang local and intoduced wheat germplasm for high molecular weight glutenin subunits and quality-related genes with molecular markers
High molecular weight glutenin subunits (HMW-GS), 1B·1R translocation, polyphenol oxidase (PPO) activities, and yellow pigment content are mostly correlated with the processing quality of common wheat (Triticum aestivum ...