PROLAMINS OF WHEAT GRAIN – FROM BIOCHEMISTRY TO GENETICS AND BREEDING
The paper describes the stages of studying the biochemical heterogeneity of gluten proteins of wheat grain as an important factor in the baking quality of flour. It has been shown that the biochemical heterogeneity of gluten proteins is caused by genetic factors. Modern electrophoretic methods on ge...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2019-09-01
|
| Series: | Зерновое хозяйство России |
| Subjects: | |
| Online Access: | https://www.zhros.online/jour/article/view/710 |