Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

Durum wheat grains (<i>Triticum turgidum</i> L. ssp. <i>durum</i>) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat...

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Autores principales: Pablo F. Roncallo, Carlos Guzmán, Adelina O. Larsen, Ana L. Achilli, Susanne Dreisigacker, Elena Molfese, Valentina Astiz, Viviana Echenique
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
Materias:
durum wheat
glutenins
gluten strength
grain protein content
haplotypes
SNPs
Chemical technology
TP1-1185
Acceso en línea:https://doaj.org/article/0ace1fac78854253b041603a7fbd68e5
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https://doaj.org/article/0ace1fac78854253b041603a7fbd68e5

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