![](https://www.pdfsearch.io/img/b78f15ebbfbd86927d8584d0d9c1eb5c.jpg) Date: 2017-09-21 06:35:26
| | 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, KSAdd to Reading ListSource URL: iwgs2017.boku.ac.atDownload Document from Source Website File Size: 3,02 MBShare Document on Facebook
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