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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מידע ביבליוגרפי

Principais autores:	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
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2023-03-01
סדרה:	Plants
נושאים:	durum wheat dough strength glutenin subunits gluten strength HMWGS LMWGS
גישה מקוונת:	https://www.mdpi.com/2223-7747/12/6/1416
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!