Structure and Quantitative‐Structure‐Function Relationships of Wheat High‐Molecular‐Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology

• Hongwei ZhouInstitute of Food Science and Technology
• Yimin WeiInstitute of Food Science and Technology
• Xiaolong WangShaanxi Normal University
• Boli GuoInstitute of Food Science and Technology
• Yingquan ZhangInstitute of Food Science and Technology