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Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

Crossref DOI link: https://doi.org/10.1186/s12870-018-1530-z

Published Online: 2018-12-03

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhang, Yingjun

Hu, Mengyun

Liu, Qian

Sun, Lijing

Chen, Xiyong

Lv, Liangjie

Liu, Yuping

Jia, Xu

Li, Hui http://orcid.org/0000-0002-6476-980X
Funding

Funding for this research was provided by:

Modern Agricultural Industry Technology System - Hebei Province Wheat Innovation Team Construction (HBCT2018010201)

Cultivation of New Wheat Varieties with High Yield, High Quality and Water-Saving in North of Yellow and Huai Winter wheat Region (2017YF00100603)

Modern Agricultural Science and Technology Innovation Project of Hebei Province (494-0402-YBN-RDC4, 494-0402-JBN-C7GQ)
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Article History

Received: 26 July 2018

Accepted: 15 November 2018

First Online: 3 December 2018

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