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: | , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
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MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/0ace1fac78854253b041603a7fbd68e5 |
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