| 1. | The relation between hmw glutenin subunit combination and wheat quality
甘肃省春小麦品种高分子量麦谷蛋白亚基组成分析 |
| 2. | The change of the hmw glutenin subunits by introducing sorghum dna into spring wheat
导入春小麦新品系高分子量麦谷蛋白亚基的变化 |
| 3. | Compositions of high molecular weight glutenin subunits of wheat cultivars in guizhou province
贵州主栽小麦品种高分子量麦谷蛋白亚基组成分析 |
| 4. | Composition of high molecular weight glutenin subunits of spring wheat varieties in gansu province
高分子量麦谷蛋白亚基组成与小麦烘烤品质关系研究 |
| 5. | The effect of the different form of nitrogen fertilizers on the hmw - gs accumulation of spring wheat grain
春小麦籽粒高分子量麦谷蛋白亚基积累过程中不同形态氮肥的调节作用 |
| 6. | Quality analysing of wheat variety with different hmw - gs types planting in different latitude and longitude position
低分子量麦谷蛋白亚基形成时间和积累强度及其与沉降值的关系 |
| 7. | Comparison of allelic variations at high - molecular - weight glutenin subunit loci in wheat cultivars released in different periods in china
我国不同时期小麦品种高分子量麦谷蛋白亚基组成比较 |
| 8. | The composition and quantity of wheat glutenin subunits in relation to high molecular weight glutenin polymers and their effects on breadmaking quality
小麦高分子量麦谷蛋白亚基组成与小麦品质的关系 |
| 9. | The effects of adding two proteins ( glutenin and gliadin ) purified from wheat gluten on the rheological properties of wheat doughs were investigated
摘要利用谷朊粉提取分离的2种蛋白（麦谷蛋白和麦醇溶蛋白） ，作为2种面粉品质改良剂，研究了它们对不同种小麦粉面团流变学特性的影响。 |
