Work

Low‐molecular‐weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat

Year: 2017

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.8700

Authors: Jian Wang, Chang Wang, Shoumin Zhen, Xiaohui Li, Yueming Yan

Institutions: Capital Normal University, Yangtze University

Language: English

Topic: Wheat and Barley Genetics and Pathology

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Chinese Academy of Sciences, Chinese Academy of Agricultural Sciences

Awards: G7477355037, 小麦DOF转录因子调控谷蛋白合成与面筋品质形成的分子机制

OpenAlex ID: W2758802573

FWCI: 1.563

Cites: 68

Cited by: 25

Related to: 10