Investigation of Seed Storage Proteins in some Wild Wheat Progenitors Using Sdsds-Pageageage and Acidcidcid-Pageageage
Wheat storage proteins accounted for up to 60% of the total grain proteins. They form gluten proteins, which make a visco-elastic network enables dough to be processed into bread, pasta and other products. In order to study genetic variation of wild wheat relatives, electrophoretic patterns of seed...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2009-06-01
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| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Online Access: | http://notulaebotanicae.ro/nbha/article/view/3116 |