Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality

标题
Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality
作者
关键词
-
出版物
CEREAL CHEMISTRY
Volume 88, Issue 2, Pages 201-208
出版商
Wiley
发表日期
2010-10-26
DOI
10.1094/cchem-08-10-0111

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