| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10544114 | Food Chemistry | 2005 | 8 Pages |
Abstract
HMW glutenin subunit composition, which was used to predict the baking quality, was determined by sodium dodecyl sulphate- polyacrylamide gel electrophoresis (SDS-PAGE). Seven different alleles were revealed in the set of 12 triticale cultivars. The best cultivars had HMW glutenin subunits 2â encoded by the Glu-A1 locus, 7+26 and 7+19 encoded by the Glu-B1 locus.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M Tohver, A Kann, R Täht, A Mihhalevski, J Hakman,