Transgenic Enhancement of High-Molecular-Weight Glutenin Subunit 1Dy10 Concentration: Effects in Wheat Flour Blends and Sponge and Dough Baking 1

✍ Scribed by Graybosch, Robert A.; Seabourn, Bradford; Chen, Yuanhong R.; Blechl, Ann E.

• Book ID: 120250250
• Publisher: AACC International (American Association of Cereal Chemists)
• Year: 2013
• Tongue: English
• Weight: 154 KB
• Volume: 90
• Category: Article
• ISSN: 0009-0352
• DOI: 10.1094/CCHEM-09-12-0115-R