Comparison of low- and high molecular-weight wheat glutenin allele effects on flour quality - Concepedia

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Publication | Open Access

Comparison of low- and high molecular-weight wheat glutenin allele effects on flour quality

DOI Full Paper Access

144

Citations

19

References

2001

Year

Cheng-Hang Luo, W. B. Griffin, Gérard Branlard, D. L. McNeil

Theoretical and Applied Genetics

Gluten-free NutritionEngineeringAgricultural EconomicsGrain ScienceGrain QualityCrop QualityFlour Quality

References

	Year	Citations

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