Add to ORKGThe objective of the present study was to determine the wheat grain protein fractions of twelve wheat lines, in characterizing their breadmaking quality. For this purpose we follow protein and starch content, sedimentation test Zeleny, selective extraction of gliadine and glutenine and electrophoretic preotein pattern. The high molecular weight glutenin subunits was identified by SDS-PAGE The obtained results recommend all analyzed wheat new lines as having a good breadmaking quality
The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as wel...
Abstract Background and Purpose: The objective of this study was to estimate the effect of high mo...
The storage proteins influence technological quality value of grain wheat, dough quality traits and ...
Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the...
The overall objective of the present studies was to increase the understanding about protein quality...
Important methods applied for the breeding of bread-quality wheat (Triticum durum L.) consist of sma...
The overall objective of the present studies was to increase the understanding about protein quality...
The overall objective of the present studies was to increase the understanding about protein quality...
The overall objective of the present studies was to increase the understanding about protein quality...
The overall objective of the present studies was to increase the understanding about protein quality...
High molecular weight (HMW-GS) and low molecular weight (LMW-GS) glutenin subunits play a significan...
Seed storage proteins (gliadins and glutenins) play a key role in the determination of dough and bre...
The gluten proteins have unique physico-chemical properties which enable use of the wheat flour to p...
The storage proteins influence technological quality value of grain wheat, dough quality traits and ...
The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as wel...
The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as wel...
Abstract Background and Purpose: The objective of this study was to estimate the effect of high mo...
The storage proteins influence technological quality value of grain wheat, dough quality traits and ...
Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the...
The overall objective of the present studies was to increase the understanding about protein quality...
Important methods applied for the breeding of bread-quality wheat (Triticum durum L.) consist of sma...
The overall objective of the present studies was to increase the understanding about protein quality...
The overall objective of the present studies was to increase the understanding about protein quality...
The overall objective of the present studies was to increase the understanding about protein quality...
The overall objective of the present studies was to increase the understanding about protein quality...
High molecular weight (HMW-GS) and low molecular weight (LMW-GS) glutenin subunits play a significan...
Seed storage proteins (gliadins and glutenins) play a key role in the determination of dough and bre...
The gluten proteins have unique physico-chemical properties which enable use of the wheat flour to p...
The storage proteins influence technological quality value of grain wheat, dough quality traits and ...
The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as wel...
The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as wel...
Abstract Background and Purpose: The objective of this study was to estimate the effect of high mo...
The storage proteins influence technological quality value of grain wheat, dough quality traits and ...