Toggle navigation
PDFSEARCH.IO
Document Search Engine - browse more than 18 million documents
Sign up
Sign in
Back to Results
First Page
Meta Content
View Document Preview and Link
Dough mixing properties of wheat flours with high levels of HMWglutenin subunits Dx5 and Dy10 Ann Blechl, Jeanie Lin & Bradford Seabourn Agricultural Research Service – USDA Albany, CA & Manhattan, KS
Add to Reading List
Document Date: 2017-09-21 06:35:26
Open Document
File Size: 3,02 MB
Share Result on Facebook
UPDATE
Dough mixing properties of wheat flours with high levels of HMWglutenin subunits Dx5 and Dy10 Ann Blechl, Jeanie Lin & Bradford Seabourn Agricultural Research Service – USDA Albany, CA & Manhattan, KS