Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten
Lei Guo, Liwei Yu, Jingyang Tong, Yiyue Zhao, Yang Yang, Yanrong Ma, Lu Cui, Yin‐Gang Hu, Zhonghua Wang, Xin Gao
Topics & Concepts
GluteninGlutenCommon wheatWheat glutenRheologyFood scienceBiologyComposition (language)AgronomyChromosomeProtein subunitBiochemistryGeneMaterials scienceComposite materialPhilosophyLinguisticsFood composition and propertiesWheat and Barley Genetics and PathologyPolysaccharides and Plant Cell Walls