Protein Composition for Pairs of Wheat Lines with Contrasting Dough Extensibility

By Larroque O.   Gianibelli M.C.   MacRitchie F.  

Journal of Cereal Science, Vol. 29, Iss. 1, 1999-01 ,pp. : 27-31

Academic Press

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Creating a balance-the incorporation of a HMW glutenin subunit into transgenic wheat lines

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Dependence of Wheat Dough Extensibility on Flour Sulphur and Nitrogen Concentrations and the Influence of Foliar-Applied Sulphur and Nitrogen Fertilisers

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Cloning and Expression of a LMW-i Glutenin Gene

By Cloutier S.   Rampitsch C.   Penner G.A.   Lukow O.M.  

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Rheological Properties of Dough During Mechanical Dough Development

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