Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End‐Use Quality
- 28 February 2002
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 79 (2) , 301-307
- https://doi.org/10.1094/cchem.2002.79.2.301
Abstract
No abstract availableKeywords
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