Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)

Low molecular weight glutenin subunit is one of the important quality elements in wheat (Triticum aestivum L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at Glu-3 loci are less studied. In this work, we performed the first comprehens...

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Veröffentlicht in:Sci Rep
Hauptverfasser: Wang, Yaping, Zhen, Shoumin, Luo, Nana, Han, Caixia, Lu, Xiaobing, Li, Xiaohui, Xia, Xianchun, He, Zhonghu, Yan, Yueming
Format: Artigo
Sprache:Inglês
Veröffentlicht: Nature Publishing Group 2016
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4895167/
https://ncbi.nlm.nih.gov/pubmed/27273251
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/srep27182
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