Influence of Allelic Variations of Glutenin and Puroindloine on Flour Composition, Dough Rheology and Quality of White Salted Noodles from Korean Wheat Cultivars

Park, Chul Soo; Woo, Sun–Hee; Baik, Byung‐Kee; Jeung, Ji-Ung; Chen, Kang; Shin, Sang-Hyun

doi:10.9787/kjbs.2012.44.4.406

Kor. J. Breed

2012

DOI: 10.9787/kjbs.2012.44.4.406

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Influence of Allelic Variations of Glutenin and Puroindloine on Flour Composition, Dough Rheology and Quality of White Salted Noodles from Korean Wheat Cultivars

Chul Soo Park¹,

Sun–Hee Woo²,

Byung‐Kee Baik³

et al.

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Cited by 7 publications

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Characterization of a wheat mutant missing low-molecular-weight glutenin subunits encoded by the B-genome

Lee

Chen²,

Beom

et al. 2017

Journal of Cereal Science

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Influence of Allelic Variations of Glutenin and Puroindloine on Flour Composition, Dough Rheology and Quality of White Salted Noodles from Korean Wheat Cultivars

Cited by 7 publications

References 0 publications

Characterization of a wheat mutant missing low-molecular-weight glutenin subunits encoded by the B-genome

Characterization of a wheat mutant missing low-molecular-weight glutenin subunits encoded by the B-genome

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

Effect of <i>Glu-B1</i>, <i>Glu-B3</i> and <i>Wx-B1</i> Alleles on the Bread-making Quality Examined by Using Near Isogenic Lines

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