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Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality
BACKGROUND: High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat. METHODS: In a previous work, we cloned the Glu-1E(b)x gene from Thinop...
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| 出版年: | BMC Plant Biol |
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| 主要な著者: | , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
BioMed Central
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6276161/ https://ncbi.nlm.nih.gov/pubmed/30509162 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12870-018-1530-z |
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