Characterization of proteins from grain of different bread and durum wheat genotypes.

Int J Mol Sci · 2011 · PMC3189758 · PMID 22016634

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highly significantno p-value reported

In durum wheat a highly significant correlation has been detected between specific durum wheat γ-gliadin and gluten strength. γ-Gliadins 45 and 42 are useful markers for good and poor pasta quality, respectively and this is due to the genetic linkage with low molecular weight glutenin subunits [ 42 ].

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