Agricultural and Biological Sciences
5 years ago

Novel gluten subunits in Chinese wheat landraces could revolutionize bread quality.

Journal of Food Science and Technology
Characterization of high- and low-molecular-weight glutenin subunits from Chinese Xinjiang wheat landraces and historical varieties
Shoufen Dai, Dongyang Xu, Yongliang Yan, Zhaojin Wen, Jinbo Zhang, Hạixia Chen, Zifeng Lu, Haoyuan Li, Hua Cong, Yuming Wei, Youliang Zheng, Zehong Yan

Paper Summary

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