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Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance

EngineeringElevated LevelsMixing StrengthGeneticsCrop ScienceGenetic EngineeringGrain ScienceTransgenic WheatsAgricultural BiotechnologyCrop ImprovementGrain QualityMedicinePlant Breeding