Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure.

Peihong JiangJiesheng XueLuning DuanYunsong GuJunyi MuShichen HanLin ChenYaxuan LiWujun MaYueming YanXiaohui Li

Published in: Journal of the science of food and agriculture (2018)

High-molecular-weight glutenin subunits had significant effects on the loaf volume and crumb structure; varying effects from different subunit combinations were observed. © 2018 Society of Chemical Industry.

Keyphrases

protein kinase
quality improvement