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Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality |
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| Authors: | Pingping Zhang Tom O Jondiko Michael Tilley Joseph M Awika |
| Affiliation: | 1. Cereal Quality Lab, Department of Soil and Crop Sciences, Texas A&M University, , College Station, TX, USA;2. Provincial Key Lab for Agrobiology, Jiangsu Academy of Agricultural Sciences, , Nanjing, Jiangsu, China;3. USDA, Agricultural Research Service Center for Grain and Animal Health Research, , Manhattan, KS, USA;4. Nutrition and Food Science Department, Texas A&M University, , College Station, TX, USA |
| Abstract: | |
| Keywords: | common wheat glutenin subunits dough steamed bread, allele deletion |