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Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality (2023)

First Author: WANG Y

Attributed to: DFW - Designing Future Wheat - Work package 1 (WP1) - Increased efficiency and sustainability funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jia.2022.08.041

Publication URI: http://dx.doi.org/10.1016/j.jia.2022.08.041

Type: Journal Article/Review

Parent Publication: Journal of Integrative Agriculture

Issue: 6