Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties
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Title
Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties
Authors
Keywords
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Journal
PLANT BIOTECHNOLOGY JOURNAL
Volume 14, Issue 1, Pages 364-376
Publisher
Wiley
Online
2015-05-26
DOI
10.1111/pbi.12390
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