ASSOCIATION OF GLUME COLOR WITH GLUTEN STRENGTH AND GLIADIN PROTEINS IN DURUM WHEAT
1981 ◽
Vol 61
(1)
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pp. 149-151
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Keyword(s):
Lines of durum wheat (Triticum turgidum L.) were studied for glume color, gluten strength as determined by micromixograph and sodium-dodecyl-sulphate (SDS) sedimentation methods, and banding of gliadin proteins by polyacrylamide gel electrophoresis. The results indicated a linkage of factors controlling glume color and gliadin proteins. There also appeared to be an association of these two characteristics with gluten strength.
2002 ◽
Vol 97
(suppl 1)
◽
pp. 115-116
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1984 ◽
Vol 140
(3)
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pp. 267-277
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1999 ◽
Vol 20
(10)
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pp. 2039-2045
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1994 ◽
Vol 11
(1)
◽
pp. 26-29
◽
2008 ◽
Vol 1
(1)
◽
pp. 63-65
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