Dough mixing properties of wheat flours with high levels of HMWglutenin subunits Dx5 and Dy10 Ann Blechl, Jeanie Lin - Gainesville, Georgia - Document - PDFSEARCH.IO

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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, KS Add to Reading List Source URL: iwgs2017.boku.ac.at Download Document from Source Website File Size: 3,02 MB Share Document on Facebook