Allelic Variation at the Glu-D3 Locus in Chinese Bread Wheat and Effects on Dough Properties, Pan Bread and Noodle Qualities

Autor:	Liu, L., He, Z.H., Ma, W.J., Liu, J.J., Xia, X.C., Peña, R.J.
Zdroj:	Cereal Research Communications, 2009 Mar 01. 37(1), 57-64.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/23790067 Zobrazit plný text záznamu Full text from SpringerLink