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Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

Gm CropGluten-free NutritionDough StrengthEngineeringTransgenic Wheat ResultsGeneticsCrop ScienceAgricultural EconomicsGenetic EngineeringAgricultural BiotechnologyCrop ImprovementGrain QualityMedicineGluten Protein