Dough rheology of wheat recombinant lines in relation to allelic variants of Glu-1 and Glu-3 loci

Dough rheology of wheat recombinant lines in relation to allelic variants of Glu-1 and Glu-3 loci

The influence of allelic variants of HMW Gand LMWG on viscoelastic properties of dough was evaluated in parents and 98 recombinant lines derived from the crosses Rebeca F2000 × Verano S91 and Galvez M87 × Bacanora T88. Genotypes were grown at Roque, Guanajuato during the Spring-Summer of 2008. Studi...

Full description

Saved in:
Bibliographic Details
Main Authors: Martinez-Cruz, E., Espitia-Rangel, E., Villaseñor Mir, H.E., Molina-Galán, J.D., Benitez Riquelme, I., Santacruz-Varela, A., Peña-Bautista, R.J.
Format: Article biblioteca
Language:English
Published: Akadémiai Kiadó 2011
Subjects:AGRICULTURAL SCIENCES AND BIOTECHNOLOGY, Glutenin Variants, TRITICUM AESTIVUM, GLUTENINS, DOUGHS, QUALITY,
Online Access:https://hdl.handle.net/10883/21122
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://hdl.handle.net/10883/21122

Similar Items