Effects of a High Mr Glutenin Subunit (1Bx20) on the Dough Mixing Properties of Wheat Flour
- 31 January 1994
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 19 (1) , 3-7
- https://doi.org/10.1006/jcrs.1994.1002
Abstract
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