Complementary Effect of High Molecular Weight Glutenin Subumits on Bread-Making Quality in Common Wheat

Autor:	Yu-Shuang Yang, Lan-Fen Wang, Bin-Shuang Pang, Xue-Yong Zhang, Yuan-Jie Yu
Rok vydání:	2009
Předmět:	Glutenin biology media_common.quotation_subject biology.protein Quality (business) Plant Science Food science Common wheat Agronomy and Crop Science Bread making Biotechnology media_common
Zdroj:	ACTA AGRONOMICA SINICA. 35:1379-1385
ISSN:	0496-3490
DOI:	10.3724/sp.j.1006.2009.01379
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::20ce4a64d7c56b49f74ed55833e9d8f7 https://doi.org/10.3724/sp.j.1006.2009.01379 Zobrazit plný text záznamu