Transfer of HMW glutenin subunits from Aegilops kotschyi to wheat through radiation hybridization

High molecular weight glutenin subunits (HMWGS) are responsible for dough elasticity and bread making quality of bread wheat. Related wild non-progenitor species, Aegilops kotschyi possesses higher molecular weight x and y glutenin subunits than the bread wheat cultivars. A wheat-Aegilops substituti...

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發表在:J Food Sci Technol
Main Authors: Singh, Jasmeet, Sheikh, Imran, Sharma, Prachi, Kumar, Satish, Verma, Shailender Kumar, Kumar, Rahul, Mathpal, Priyanka, Kumar, Sundip, Vyas, Pritesh, Dhaliwal, H. S.
格式: Artigo
語言:Inglês
出版: Springer India 2016
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Original Article
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC5069258/
https://ncbi.nlm.nih.gov/pubmed/27777460
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2333-6
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