THE EFFECTS OF ALLELIC VARIATION FOR GLUTENIN HMW-GS ON DOUGH QUALITY IN SOME BREAD WHEAT CULTIVARS

The end-use quality of bread wheat is sensitive to cultivar (genotype) and the dominated extreme environmental conditions during the grain filling, as they effect on syntheses and accumulation of storage proteins (gliadin and glutenin) in grain. A field trials were carried out for three bread wheat...

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Autors principals:	A. Altaher, S. Lawand, W. Al-Ek, E. Altinawi
Format:	Artigo
Idioma:	Árabe
Publicat:	Mansoura University, Faculty of Agriculture 2010-09-01
Col·lecció:	Journal of Food and Dairy Sciences
Matèries:	Glutenin SDS-PAGE Gluten content Bread wheat quality Environmental conditions Farinograph test and Dough quality
Accés en línia:	https://jfds.journals.ekb.eg/article_82485_1283804316fcacfcdcf11c0728fca8ee.pdf
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