Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor. (2020)

First Author: Min B


No abstract provided

Bibliographic Information

Digital Object Identifier:

PubMed Identifier: 32551438

Publication URI:

Type: Journal Article/Review

Volume: 6

Parent Publication: Food chemistry: X

ISSN: 2590-1575