The high molecular weight glutenin subunit composition of two closely related lines of wheat that have contrasting breadmaking qualities

✍ Scribed by Payne, P.I.; Lookhart, G.L.; Forsyth, S.A.

• Book ID: 122600270
• Publisher: Elsevier Science
• Year: 1988
• Tongue: English
• Weight: 448 KB
• Volume: 8
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/S0733-5210(88)80040-7