Cellular Localization of Wheat High Molecular Weight Glutenin Subunits in Transgenic Rice Grain

Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current resear...

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Detalles Bibliográficos
Autores principales: Jo, Yeong-Min, Cho, Kyoungwon, Lee, Hye-Jung, Lim, Sun-Hyung, Kim, Jin Sun, Kim, Young-Mi, Lee, Jong-Yeol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713424/
https://www.ncbi.nlm.nih.gov/pubmed/29156580
http://dx.doi.org/10.3390/ijms18112458

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713424/
https://www.ncbi.nlm.nih.gov/pubmed/29156580
http://dx.doi.org/10.3390/ijms18112458

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