Variability for Glutenins, Gluten Quality, Iron, Zinc and Phytic Acid in a Set of One Hundred and Fifty-Eight Common Wheat Landraces from Iran

Variability for Glutenins, Gluten Quality, Iron, Zinc and Phytic Acid in a Set of One Hundred and Fifty-Eight Common Wheat Landraces from Iran

Bread wheat can be used to make different products thanks to the presence of gluten, a protein network that confers unique visco-elastic properties to wheat doughs. Gluten is composed by gliadins and glutenins. The glutenins can be further divided into high and low-molecular-weight glutenins (HMWGs...

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Bibliographic Details
Main Authors:	Zahra Maryami, Ana Belén Huertas-García, Mohammad Reza Azimi, Nayelli Hernández-Espinosa, Thomas Payne, Fausto Cervantes, Velu Govindan, Maria Itria Ibba, Carlos Guzman
Format:	Article
Language:	English
Published:	MDPI AG 2020-11-01
Series:	Agronomy
Subjects:	bread wheat landraces gluten quality glutenins micronutrients phytic acid
Online Access:	https://www.mdpi.com/2073-4395/10/11/1797

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