Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats

Zhonghu He(Chinese Academy of Agricultural Sciences), R. J. Peña(Centro Internacional de Mejoramiento de Maíz Y Trigo), L. Liu(Institute of Crop Sciences), X. C. Xia(Huaibei Normal University), J. J. Liu(Shandong Academy of Agricultural Sciences)
Cereal Chemistry
June 29, 2005
10.1094/cc-82-0345
Cited by 221

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