Реологічні властивості тіста та хлібопекарські показники якості борошна пшеничних генотипів в залежності від субодиниць високомолекулярних глютенінів
DOI:
https://doi.org/10.30835/2413-7510.2010.70260Keywords:
Пшениця м'яка озима, високомолекулярні глютеніни, реологічні властивості тіста, хлібопекарська оцінкаAbstract
A relationship of dough rheological properties and breadmaking indices of grain quality with separate HMG subunits is stated on linear and hybridic materials of winter bread wheat. Allelec variants of glutenins are determined reliably marking both the high and low level of grain quality indices in wheat genotypes. Some lines with a high and stable level of manifestation of grain quality indices in wheatDownloads
Published
2016-06-01
Issue
Section
PHYSIOLOGICAL, GENETICAL AND BIOCHEMICAL STUDIES
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