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Characterization of two 1D-encoded ω-gliadin subunits closely related to dough strength and pan bread-making quality in common wheat (Triticum aestivum L.)

Food ChemistryBiosynthesisDough StrengthEngineeringBiochemistryGeneticsMolecular BiologyMolecular GeneticsSeed StorageCommon Wheat1D-encoded ω-Gliadin SubunitsGrain QualityApplied GeneticsMedicine