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Effects of Low-Molecular-Weight Glutenin Subunit Encoded by Glu-A3 on Gluten and Chinese Fresh Noodle Quality

Low-molecular-weight glutenin subunits (LMW-GS) account for 40% of the total wheat grain gluten protein fraction, which plays a significant role in the formation of noodle processing quality. The goal of this study was to clarify the effects of the major LMW-GS encoded by Glu-A3 on gluten and Chines...

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Detalles Bibliográficos
Autores principales:	Zhou, Hongwei, Zhang, Yingquan, Yang, Yanning, Zhang, Yuyan, Ban, Jinfu, Zhao, Bo, Zhang, Lei, Zhang, Xiaoke, Guo, Boli
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453130/ https://www.ncbi.nlm.nih.gov/pubmed/37628123 http://dx.doi.org/10.3390/foods12163124

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