1988•Journal of Cereal ScienceRequires access

Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci

GJ Lawrence, F. MacRitchie, C.W. Wrigley

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Key concepts: Glutenin, Gluten, Farinograph, Gliadin, Food science, Chemistry, Wheat gluten, Biochemistry

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Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci — Research Paper | ScholarLens