Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat endosperms formed of gliadins and glut...

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Detalles Bibliográficos
Autores principales: Roncallo, Pablo F., Guzmán, Carlos, Larsen, Adelina O., Achilli, Ana L., Dreisigacker, Susanne, Molfese, Elena, Astiz, Valentina, Echenique, Viviana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623136/
https://www.ncbi.nlm.nih.gov/pubmed/34829126
http://dx.doi.org/10.3390/foods10112845

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623136/
https://www.ncbi.nlm.nih.gov/pubmed/34829126
http://dx.doi.org/10.3390/foods10112845

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