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Transformation of common wheat (Triticum aestivum L.) with avenin-like b gene improves flour mixing properties
Avenin-like b proteins may contribute to the viscoelastic properties of wheat dough via inter-chain disulphide bonds, due to their rich cysteine residues. In order to clarify the effect of the avenin-like b proteins on the functional properties of wheat flour, the functional and biochemical properti...
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| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer Netherlands
2013
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3830129/ https://ncbi.nlm.nih.gov/pubmed/24288453 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11032-013-9913-1 |
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