
Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay
Keywords: Wheat; Molecular biology; Glutenins; Repetitive; HMW-GS; high-molecular-weight glutenin subunit; BWPR; band-width at peak resistance; BWBD; band-width breakdown; Ext; extension; MBW; maximum band-width; MT; mixing time; PR; peak resistance; RBD; resistanc