Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M(r) or high M(r) glutenin subunits.

baking characteristics calidad chemical composition composition chimique electroforesis electrophoresis gene genes genetica genetics gluten gluteninas glutenine glutenins harina de trigo high pressure liquid chromatography loci locus peptide peptides polimeros polymere polymers quality trigo triticum aestivum wheat flour wheats