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Identification of Specific Low-Molecular-Weight-Glutenin Subunits Related to Gluten Quality in Bread Wheats

机译：鉴定面包小麦面筋质量相关的特定低分子量 - 谷蛋白亚基

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Tatsuya M. IKEDA; Kouji NAKAMICHI; Takashi NAGAMINE; Hiroshi YANO; Akira YANAGISAWA;
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年度 2003
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1. Identification of novel low Mr glutenin subunits in the high quality bread wheat cv Salmone and their effects on gluten quality [J] . P. Vaccino, R. Redaelli, E. Metakovsky, Theoretical and Applied Genetics . 2002,第1期

机译：优质面包小麦简历Salmone中新的低Mr 谷蛋白亚基的鉴定及其对面筋质量的影响
2. Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu Dl locus [J] . Devinder Mohan, Raj Kumar Gupta Physiology and Molecular Biology of Plants . 2015,第3期

机译：Glu Dl位点的小麦面筋特性赋予面包品质，而高分子量谷蛋白亚基则有所不同
3. Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization [J] . Roman Laura, de la Cal Eva, Gomez Manuel, Food Hydrocolloids . 2018,第SEPa期

机译：A型和B型小麦淀粉颗粒的特定比例可改善无麸质面包的质量：优化面团粘度和拾取稳定性
4. Effect of Enzyme Preparations with Endo-Xylanase and Exo-Peptidase Activities on the Bread Quality, Dough Properties and Fractional Composition of Wheat Gluten Proteins [C] . A.A. Nevsky, N.V. Tsurikova, G.F. Dremucheva, International Conference on Smart Solutions for Agriculture . 2019

机译：酶制剂与肠蛋白酶和外肽酶活性对小麦麸质蛋白的面包特性和分数组成的影响
5. Assessment of fermented products on the flavor profile of white bread and salt substitutes on viscoelastic properties of wheat gluten and on fermentation properties of wheat dough [D] . Javid, Rabia 2014

机译：发酵产品对白面包和盐替代品的风味，小麦面筋的粘弹性和面团发酵特性的评估
6. Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus [O] . Devinder Mohan, Raj Kumar Gupta 2015

机译：Glu D1位点的小麦的面筋特性赋予面包品质而高分子量谷蛋白亚基的小麦则不同
7. Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus [O] . Devinder Mohan, Raj Kumar Gupta 2015

机译：在Glu D1基因座的高分子量谷蛋白亚基中赋予小麦面包质量的麸质特征

Identification of Specific Low-Molecular-Weight-Glutenin Subunits Related to Gluten Quality in Bread Wheats

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