|
Soft Wheat Quality Research Unit Research in Progress |
Gluten Proteins and Quality
|
Associations Between Glutenin Alleles and Dough Characteristics in Soft Wheat. D.S. Siritunga (Ohio State University), K.A.Campbell (Ohio State University), and P.L. Finney (USDA ARS SWQL)
Relationships of Protein Composition to Quality of Eastern-U.S. Soft Wheats. F.L. Huebner (USDA ARS NCAUR), J.A. Bietz (USDA ARS NCAUR), and P.L. Finney (USDA ARS SWQL)
|