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Wheat (Triticum aestivum) Kernel Polymers as Breeding Targets for Improved End-Use Quality

Creator:

Trittinger, Susanne

Abstract:

Wheat is a staple food crop with many applications. The composition and quantity of major and minor flour components greatly influence functional dough properties, processing quality, and end-use suitability. Seven to 15% of the weight of wheat flour is protein and the gluten proteins comprise 80-85% of that. The gluten...

Resource Type:

Dissertation