1979•Theoretical and Applied GeneticsRequires access

Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree

Peter I. Payne, Kathyrn G. Corfield, J. A. Blackman

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Key concepts: Glutenin, Protein subunit, Biology, Bread making, Polyacrylamide gel electrophoresis, Botany, Genetics, Food science

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Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree — Research Paper | ScholarLens