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Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1 of Common Wheats. II. Biochemical Basis of the Allelic Effects on Dough Properties
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1994
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Gluten-free NutritionAllergyGlutenin SubunitGeneticsMedicineGlycobiologyCrop ScienceGrain ScienceDough PropertiesCrop ImprovementPublic HealthGrain QualityCommon Wheats
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