The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi.
Date
1996
Authors
Shahriari-Ahmadi, Farajollah
Editors
Advisors
Journal Title
Journal ISSN
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Type:
Thesis
Citation
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Abstract
Demonstrates association between Glu-3 alleles encoding low molecular weight glutenins and the dough properties of wheat flours, as well as the interaction between Glu-3 and Glu-1 (high moilecular weight glutenin) in determing dough properties.
School/Discipline
Dept. of Plant Science
Dissertation Note
Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 1998
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Description
Bibliography: leaves 223-249.
vi, 249, [9] leaves of plates : ill. ; 30 cm.
vi, 249, [9] leaves of plates : ill. ; 30 cm.