INHERITANCE OF GLIADIN COMPOSITION IN BREAD WHEAT, TRITICUM-AESTIVUM L

被引：13

作者：

DOEKES, GJ ^{[1
]}

机构：

[1] TNO,INST CEREALS FLOUR & BREAD,WAGENINGEN,NETHERLANDS

来源：

关键词：

D O I：

10.1007/BF00021552

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：28 / 34

页数：7

共 15 条

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SIM, AK
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[3] COMPARISON OF WHEAT VARIETIES BY STARCH-GEL ELECTROPHORESIS OF THEIR GRAIN PROTEINS
DOEKES, GJ
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (03) : 169 - &
[4] DOEKES GJ, 1969, THESIS LEIDEN
[5] DOEKES GJ, 1970, P EUCARPIA M DIJON, P329
[6] STARCH-GEL ELECTROPHORESIS OF CEREAL PROTEINS
ELTON, GAH
EWART, JAD
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1962, 13 (01) : 62 - &
[7] FEILLET P, 1967, B SOC CHIM BIOL, V49, P1273
[8] GRAHAM JSD, 1963, AUST J BIOL SCI, V16, P342
[9] HUEBNER FR, 1968, CEREAL CHEM, V45, P242
[10] LEE J. W., 1963, AUSTRALIAN JOUR EXPTL AGRIC AND ANIMAL HUSBANDRY, V3, P85, DOI 10.1071/EA9630085