Dough properties of transgenic wheat transformed with Cys-mutated low-molecular-weight glutenin genes

C1 - Edited contributions to conferences/learned societies

Funatsuki, W., Tosi, P., Ito, M., Jones, H. D., Sparks, C. A., Riley, A., Nishio, Z., Tadashi, T., Yamauchi, H. and Shewry, P. R. 2010. Dough properties of transgenic wheat transformed with Cys-mutated low-molecular-weight glutenin genes. Branlard, G. (ed.) Gluten Proteins 2009: Proceedings of the 10th International Gluten Workshop, Clermont-Ferrand, 7-9 September 2009 . Institut National de la Recherche Agronomique (INRA), Paris. pp. 175-179

AuthorsFunatsuki, W., Tosi, P., Ito, M., Jones, H. D., Sparks, C. A., Riley, A., Nishio, Z., Tadashi, T., Yamauchi, H. and Shewry, P. R.
Year of Publication2010
PublisherInstitut National de la Recherche Agronomique (INRA), Paris
Funder project or codeCentre for Crop Genetic Improvement (CGI)
Cereal seed composition and end use quality
Wheat biotechnology and gene validation platform
EditorsBranlard, G.
Page range175-179

Permalink - https://repository.rothamsted.ac.uk/item/8q705/dough-properties-of-transgenic-wheat-transformed-with-cys-mutated-low-molecular-weight-glutenin-genes

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