Dissecting and enhancing the contributions of high-molecular-weight glutenin subunits to dough functionality and bread quality

Mol Plant. 2015 Feb;8(2):332-4. doi: 10.1016/j.molp.2014.10.002. Epub 2014 Dec 11.
No abstract available

Publication types

  • Letter
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Bread*
  • Glutens / chemistry*
  • Triticum*

Substances

  • Glutens
  • glutenin