Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality

BACKGROUND: Low-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing quality of wheat flour. To date, the molecular characteristics and effects on dough quality of individual Glu-3 alleles and their encoding proteins ha...

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Detalles Bibliográficos
Autores principales: Zhen, Shoumin, Han, Caixia, Ma, Chaoying, Gu, Aiqin, Zhang, Ming, Shen, Xixi, Li, Xiaohui, Yan, Yueming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4275963/
https://www.ncbi.nlm.nih.gov/pubmed/25524150
http://dx.doi.org/10.1186/s12870-014-0367-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4275963/
https://www.ncbi.nlm.nih.gov/pubmed/25524150
http://dx.doi.org/10.1186/s12870-014-0367-3

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