Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

BACKGROUND: High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat. METHODS: In a previous work, we cloned the Glu-1E(b)x gene from Thinop...

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Detalles Bibliográficos
Autores principales: Zhang, Yingjun, Hu, Mengyun, Liu, Qian, Sun, Lijing, Chen, Xiyong, Lv, Liangjie, Liu, Yuping, Jia, Xu, Li, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6276161/
https://www.ncbi.nlm.nih.gov/pubmed/30509162
http://dx.doi.org/10.1186/s12870-018-1530-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6276161/
https://www.ncbi.nlm.nih.gov/pubmed/30509162
http://dx.doi.org/10.1186/s12870-018-1530-z

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