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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 ...
Development of STS markers and establishment of multiplex PCR for Glu-A3 alleles in common wheat (Triticum aestivum L.)
Low-molecular-weight glutenin subunits (LMW-GS) play a key role in determining the processing quality of the end-use products of common wheat. The objectives of this study were to identify genes at Glu-A3 locus, develop ...
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 ...