✦ LIBER ✦

Comparison of High-molecular-weight Subunits of Glutenin and Baking Performance of Flours Varying in Bread-making Quality

✍ Scribed by G.L. Lookhart; M.L. Martin; E. Mosleth; A.K. Uhlen; R.C. Hoseney

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Complementary Effect of High-Molecular-W

✍ Bin-Shuang PANG; Yu-Shuang YANG; Lan-Fen WANG; Xue-Yong ZHANG; Yuan-Jie YU 📂 Article 📅 2009 🏛 Elsevier 🌐 English ⚖ 354 KB

Identification of low-molecular weight g

✍ W. Maruyama-Funatsuki; K. Takata; Z. Nishio; T. Tabiki; E. Yahata; A. Kato; K. S 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 155 KB

Genetic diversity of bread wheat genotyp

✍ Sarkar, Sutapa; Singh, Anju M.; Ahlawat, Arvind K.; Chakraborti, Mridul; Singh, 📂 Article 📅 2014 🏛 Springer-Verlag 🌐 English ⚖ 493 KB

Correlations between the inheritance of

✍ Peter I. Payne; Kathyrn G. Corfield; Linda M. Holt; John A. Blackman 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 656 KB

High molecular weight glutenin subunits

✍ Sedighe Bahraei; Abbas Saidi; Darya Alizadeh 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 116 KB

Deficiency of individual high molecular

✍ W.J. Rogers; E.J. Sayers; K.L. Ru 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 90 KB