Article ID Journal Published Year Pages File Type
4515951 Journal of Cereal Science 2011 8 Pages PDF
Abstract
► An in vitro assay is used to assess HMW-GS contributions to dough parameters. ► Dx/Dy HMW-GS synergism is localized to their N-terminal domains. ► Longer HMW-GS repetitive domains have greater effects on dough parameters.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay
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