✦ LIBER ✦
Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance
✍ Scribed by Ann Blechl; Jeanie Lin; Son Nguyen; Ronald Chan; Olin D. Anderson; Frances M. Dupont
- Book ID
- 113697767
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 412 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0733-5210
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