Effects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality
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DOI: 10.3390/foods14091546
Abstract: Low molecular weight glutenin subunits (LMW-GSs) in wheat are critical functional proteins that regulate the processing quality of flour-based products. This study utilized two sets of near-isogenic lines (NILs) derived from the wheat cultivars Zhoumai… read more here.
Keywords: variations glu; frozen cooked; fresh wet; glu locus ... See more keywords