The Effects of HMW and LMW subunits of glutenin and of gliadins on the technological quality of progeny from four crosses between poor breadmaking quality and strong wheat cultivarsDouadi Khelifi, Gérard Branlard|Journal of Cereal Science|1992Cited by 46
A new two-step electrophoresis method for analysing gliadin polypeptides and high and low molecular weight subunits of glutenin of wheatDouadi Khelifi, Gérard Branlard|Journal of Cereal Science|1991Cited by 16