Allelic variation at high-molecular weight and low-molecular weight glutenin subunit genes in Moroccan bread wheat and durum wheat cultivars

Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30–40% of the protein in wheat flour and about half of that in gluten. It is essential to identify correct glutenin alleles and to improve wheat quality by selecting alleles t...

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Detalles Bibliográficos
Autores principales: Henkrar, Fatima, El-Haddoury, Jamal, Iraqi, Driss, Bendaou, Najib, Udupa, Sripada M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5567404/
https://www.ncbi.nlm.nih.gov/pubmed/28868214
http://dx.doi.org/10.1007/s13205-017-0908-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5567404/
https://www.ncbi.nlm.nih.gov/pubmed/28868214
http://dx.doi.org/10.1007/s13205-017-0908-1

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