Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats

✍ Scribed by He, Z. H.; Liu, L.; Xia, X. C.; Liu, J. J.; Peña, R. J.

• Book ID: 115439435
• Publisher: AACC International (American Association of Cereal Chemists)
• Year: 2005
• Tongue: English
• Weight: 117 KB
• Volume: 82
• Category: Article
• ISSN: 0009-0352
• DOI: 10.1094/cc-82-0345