Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits

标题
Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits
作者
关键词
-
出版物
THEORETICAL AND APPLIED GENETICS
Volume 121, Issue 5, Pages 815-828
出版商
Springer Nature
发表日期
2010-05-21
DOI
10.1007/s00122-010-1352-3

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