Effect of incorporation of an i-type low-molecular-weight glutenin subunit and a modified γ-gliadin in durum and in bread wheat doughs as measured by micro-mixographic analyses

✍ Scribed by Paola Ferrante; Maria Cristina Gianibelli; Oscar Larroque; Chiara Volpi; Renato D’Ovidio; Domenico Lafiandra; Stefania Masci

• Book ID: 113697755
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 247 KB
• Volume: 44
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2006.06.004