Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality

Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality

In wheat (Triticum aestivum L), high molecular weight glutenin subunits (HMW -GS) are synthesized by the loci Glu-A1, Glu-B1, and Glu-D1 on the long arm of group 1 chromosome, and their variants play a significant role in the functional properties of flour; hence dough properties and tortilla qualit...

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Bibliographic Details
Main Author: Tuncil, Yunus
Other Authors: Awika, Joseph M.
Format: Others
Language:en_US
Published: 2012
Subjects:
High Molecular Weight Glutenin Subunits
Deletions
Tortillas
Online Access:http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449

Internet

http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449

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