Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (<em>Triticum turgidum</em> spp. <em>Durum</em> L.)

The gluten strength and the composition of high- and low-molecular-weight glutenin subunits (HMWGSs and LMWGSs) of fifty-one durum wheat genotypes were evaluated using sodium dodecyl sulfate (SDS) sedimentation testing and SDS polyacrylamide gel electrophoresis (SDS-PAGE). This study examined the al...

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Bibliografiset tiedot

Päätekijät:	Jameel M. Al-Khayri, Rana M. Alshegaihi, ELsayed I. Mahgoub, Elsayed Mansour, Osama O. Atallah, Muhammad N. Sattar, Muneera Q. Al-Mssallem, Fatima M. Alessa, Mohammed I. Aldaej, Abdallah A. Hassanin
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2023-03-01
Sarja:	Plants
Aiheet:	durum wheat dough strength glutenin subunits gluten strength HMWGS LMWGS
Linkit:	https://www.mdpi.com/2223-7747/12/6/1416
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