Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat.
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DOI: 10.1021/acs.jafc.2c07958
Abstract: A set of high-molecular-weight glutenin subunit (HMW-GS) deletion lines were used to investigate the influences of HMW-GS on wheat gluten, and dough properties were investigated using a set of HMW-GS deletion lines. Results showed that… read more here.
Keywords: weight glutenin; deletion; molecular weight; hmw deletion ... See more keywords