Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bre...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Agronômico de Campinas
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| Series: | Bragantia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017005002105&lng=en&tlng=en |