Improving the end use properties of wheat by manipulating the grain protein composition

Agricultural and Biological Sciences

• Wheat 100%
• Dough 100%
• Gluten 100%
• Glutenin 100%
• Grain Protein 100%
• Proteins 100%
• Grain Processing 50%
• Cultivar 50%
• Genes 50%
• Breads 50%
• Genetic Engineering 50%
• Mutants 50%
• Pasta 50%
• Storage Protein 50%

Biochemistry, Genetics and Molecular Biology

• Molecular Weight 100%
• Glutenin 100%
• Storage Protein 50%
• Nested Gene 50%
• Strength 50%
• Cultivar 50%
• Elasticity 50%
• Genetic Engineering 50%
• Wild Type 50%
• Mutant 50%

Chemistry

• Elastic Property 100%
• Molecular Mass 100%
• Chemical Reaction Product 50%
• Phase Composition 50%
• Biochemical 50%
• Storage 50%
• Strength 50%