High‐molecular‐weight glutenin subunit alleles and compositions modulate gluten quality and dough rheology in 20 wheat near‐isogenic lines
- DOI
- 10.1002/jsfa.71044
- Published
- 2026-09-07
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.71044,
title = {High‐molecular‐weight glutenin subunit alleles and compositions modulate gluten quality and dough rheology in 20 wheat near‐isogenic lines},
author = {Hongwei Zhou and Yudie Liu and Xiaohong Chen and Sihai Guo and Bo Zhao and Xiaoke Zhang and Boli Guo and Yingquan Zhang},
year = {2026},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.71044},
url = {https://doi.org/10.1002/jsfa.71044}
}RIS
TY - JOUR TI - High‐molecular‐weight glutenin subunit alleles and compositions modulate gluten quality and dough rheology in 20 wheat near‐isogenic lines AU - Hongwei Zhou AU - Yudie Liu AU - Xiaohong Chen AU - Sihai Guo AU - Bo Zhao AU - Xiaoke Zhang AU - Boli Guo AU - Yingquan Zhang PY - 2026 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.71044 UR - https://doi.org/10.1002/jsfa.71044 ER -
APA
Zhou, H., Liu, Y., Chen, X., Guo, S., Zhao, B., Zhang, X., Guo, B., & Zhang, Y. (2026). High‐molecular‐weight glutenin subunit alleles and compositions modulate gluten quality and dough rheology in 20 wheat near‐isogenic lines. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71044
Source records
- crossref · retrieved 2026-09-25T08:21:42.647Z