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Relationship Between Gliadin Alleles and Dough Strength in Italian Bread Wheat CultivarsDOI 10.1006/jcrs.1996.0088
Contribution of α-gliadin alleles to the extensibility of flour dough in Japanese wheat cultivarsSemantic proximity
Gluten Alleles and Predicted Dough Quality for Wheat Varieties Worldwide: A Great Resource—Free on the AACC International WebsiteSemantic proximity
Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based productsSemantic proximity
Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines.Semantic proximity
Multi-locus genome-wide association study on the rheological traits in wheat flour dough.Semantic proximity
Genome wide association study of the whiteness and colour related traits of flour and dough sheets in common wheat.Semantic proximity
Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: Genetics and relationship to gluten strengthSemantic proximity
Variability in glutenin subunit composition of Mediterranean durum wheat germplasm and its relationship with gluten strengthSemantic proximity
Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.Semantic proximity
The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.Semantic proximity
An elite γ-gliadin allele improves end-use quality in wheat.Semantic proximity
Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions.Semantic proximity
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