Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1 of Common Wheats. II. Biochemical Basis of the Allelic Effects on Dough Properties
- 31 January 1994
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 19 (1) , 19-29
- https://doi.org/10.1006/jcrs.1994.1004
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