Influence of gliadin composition and high molecular weight subunits of glutenin on dough properties in an F3 population of a bread wheat cross
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Published in | Journal of cereal science Vol. 7; no. 1; pp. 33 - 42 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Kidlington
Elsevier
1988
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Subjects | |
Online Access | Get full text |
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