The use of near-isogenic lines with different HMW glutenin subunits in studying bread-making quality and glutenin structure - Concepedia

Concepedia

Publication | Closed Access

The use of near-isogenic lines with different HMW glutenin subunits in studying bread-making quality and glutenin structure

20

Citations

0

References

1987

Year

P. I. Payne, Linda M. Holt, K. Harinder, Gregory J. Lawrence

Unknown Venue

Food ChemistryGlutenin StructureBiochemistryNatural SciencesGlycobiologyMolecular BiologyGrain QualityFood StructureNear-isogenic LinesBread-making Quality

No additional data available for this publication yet. Check back later!