Dissecting and Enhancing the Contributions of High-Molecular-Weight Glutenin Subunits to Dough Functionality and Bread Quality

出版年份 2015 全文链接

标题

作者

关键词

出版物

Volume 8, Issue 2, Pages 332-334

出版商

Elsevier BV

发表日期

2015-01-06

DOI

10.1016/j.molp.2014.10.002

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