Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality
出版年份 2014 全文链接
标题
Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality
作者
关键词
Wheat, Glu-A3a, Molecular cloning, Dough strength, Breadmaking quality
出版物
BMC PLANT BIOLOGY
Volume 14, Issue 1, Pages -
出版商
Springer Nature
发表日期
2014-12-19
DOI
10.1186/s12870-014-0367-3
参考文献
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