Journal of food scienceTriticumGlutensAllelesFlourCooking
Impact of Wheat Glu-B3 LMW-GS Allelic Variation on Dough and Noodle Quality: A Near-Isogenic Line Study Across Two-Background and Multi-Season.
Hongwei Zhou, Xiaohong Chen, Jinfu Ban, Huizhi Zhang, Yufei Zou, Xiaoke Zhang, Boli Guo, Yingquan Zhang
Published: 202510.1111/1750-3841.70626
Abstract
Low-molecular-weight glutenin subunits (LMW-GS) significantly influence wheat quality. In this study, near-isogenic lines (NILs) with LMW-GS allelic variations Glu-B3d, Glu-B3g, Glu-B3h, and Glu-B3j in the backgrounds of Zhoumai-22 (ZM22) and Zhoumai…
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