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Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes

✍ Scribed by Elena León; Santiago Marín; María J. Giménez; Fernando Piston; Marta Rodríguez-Quijano; Peter R. Shewry; Francisco Barro

No coin nor oath required. For personal study only.

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