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Trafficking of storage proteins in developing grain of wheat

The processing properties of the wheat flour are largely determined by the structures and interactions of the grain storage proteins (also called gluten proteins) which form a continuous visco-elastic network in dough. Wheat gluten proteins are classically divided into two groups, the monomeric glia...

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Bibliografski detalji
Glavni autori: Tosi, Paola, Parker, Mary, Gritsch, Cristina S., Carzaniga, Raffaella, Martin, Barry, Shewry, Peter R.
Format: Artigo
Jezik:Inglês
Izdano: Oxford University Press 2009
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC2652050/
https://ncbi.nlm.nih.gov/pubmed/19174462
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jxb/ern346
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