Characterization of two 1D-encoded ω-gliadin subunits closely related to dough strength and pan bread-making quality in common wheat (Triticum aestivum L.)
- 31 May 2008
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 47 (3) , 528-535
- https://doi.org/10.1016/j.jcs.2007.06.009
Abstract
No abstract availableKeywords
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