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Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes

✍ Scribed by Trad, Hiba; Ayed, Sourour; Rhazi, Larbi; Slim, Amine; Teixeira da Silva, Jaime A.; Hellal, Raoudha; Sghaier, Mounira; Amara, Hajer Slim

Book ID: 126668780
Publisher: The Korean Society of Food Science and Technology
Year: 2014
Tongue: English
Weight: 413 KB
Volume: 23
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-014-0187-0

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