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The relationship between gluten proteins and loaf volume / Веза између протеина глутена и волумена хлеба
(Banja Luka : Univerzitet u Banjoj Luci, Poljoprivredni fakultet, 2024)
The storage proteins influence technological quality value of grain wheat, dough quality traits, and loaf quality. The aim of this study is to estimate variability in the dry gluten content, loaf volume, and their relationships ...
Variability of seed protein content and sedimentation volume in wheat (Triticum aestivum L.)
(East Sarajevo : Faculty of Agriculture, 2023)
The quality of wheat seed protein is determined by encoding gene alleles, but percentage
content varies depending from genotypes, environmental factors and interaction genotype/
environmental conditions. The aim of this ...
Polimorfizam alela glijadina i glutena kod pšenice (Triticum aestivum L.) / Polymorphism of gliadin and glutenin gene alleles in wheat (Triticum aestivum L.)
(Beograd : Društvo genetičara Srbije, 2023)
Glijadini i glutenini se deponuju u endospermu semena i imaju najveći udeo u
sadržaju proteina semena. Cilj ovog rada je identifikacija polimorfizama genskih
alela koji kodiraju glijadine i glutenine. U istraživanje je ...
Variability of wheat technological quality propreties and their relationships with gliadin and glutenin alleles
(Banja Luka : Poljoprivredni fakultet, 2023)
The storage proteins influence technological quality value of grain wheat, dough quality traits and loaf quality. The aim of this study estimation of variability grain protein content, sedimentation volume, dry gluten ...
Variability of gluten proteins in wheat (Triticum aestivum L.)
(Istočno Sarajevo : Poljoprivredni fakultet, 2022)
Gluten proteins are formed from proteins of flour, gliadin and glutenins which in contact with
water, begin to interact through the formation of chemical bonds. The aim of this study is
identification of encoding genes ...