Association between heigh molecular weight subunits of glutenin and bread-making quality in wheat lines derived from backcrosses between Triticum aestivum and Tricum speltoides

article

Moonen, J.H.E.

Zeven, A.C.
Topics
Nutrition
TNO Identifier
547086
Repository link
https://resolver.tno.nl/uuid:6f58ce07-f272-4ad7-ab55-b57e23d4530a
Source
Journal of Cereal Science, 3, pp. 97-101.
Pages
97-101
Files
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