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Publikováno v:
TSitologiia i genetika. 34(2)
Influence of gliadin components blocks on technological and baking grain qualities was investigated. It was shown that interaction of gliadin blocks affects on quality. The 1A4 and 1D4 blocks reduce negative action of the block 1B3 on baking quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::60812611f4d49e7468806f2ba5d9ed3a
https://pubmed.ncbi.nlm.nih.gov/10857199
https://pubmed.ncbi.nlm.nih.gov/10857199
