High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by <i>Glu-B1i</i> Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

<div>The C-cell (a) and loaf baking images (b) of <i>Glu-B1</i> near-isogenic lines ZM-NIL1 and ZM-NIL2.</div>

Journal of Food Quality

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Figure 2: High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by <i>Glu-B1i</i> Enhance Rheological Properties and Breadmaking Quality of Wheat Dough 

Figure 2 | High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough 