Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products
Wheat is the most important crops worldwide, providing about one-fifth of the daily protein and calories for human consumption. The quality of cereal-based products is principally governed by the genetic basis of gluten (glutenin and gliadin proteins), which exists in a wide range of variable allele...
Guardat en:
| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2023-01-01
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| Col·lecció: | Current Research in Food Science |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2665927123001909 |
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