Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
نویسندگان
چکیده
منابع مشابه
Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality
Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which ca...
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ژورنال
عنوان ژورنال: Bragantia
سال: 2017
ISSN: 1678-4499,0006-8705
DOI: 10.1590/1678-4499.636