Effects of ‘Cheyenne’ Chromosomes on Milling and Baking Quality in ‘Chinese Spring’ Wheat in Relation to Glutenin and Gliadin Storage Proteins
- 1 May 1990
- journal article
- research article
- Published by Wiley in Crop Science
- Vol. 30 (3), 593-602
- https://doi.org/10.2135/cropsci1990.0011183x003000030026x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- ASSOCIATION BETWEEN GLIADIN ELECTROPHORETIC BANDS AND QUALITY IN COMMON WHEATCanadian Journal of Plant Science, 1982
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- Genetic aspects of wheat gliadin proteinsBiochemical Genetics, 1978
- Relationship of gliadin protein components to chromosomes in hexaploid wheats ( Triticum aestivum L.)Proceedings of the National Academy of Sciences, 1976
- Quality Tests on Six Substitution Lines Involving ‘Cheyenne’ Wheat Chromosomes1Crop Science, 1968
- Chromosomal Location of Genes for Flour Quality in the Wheat Variety ‘Cheyenne’ Using Substitution Lines1Crop Science, 1966