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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, KSAdd to Reading ListSource URL: iwgs2017.boku.ac.atDownload Document from Source WebsiteFile Size: 3,02 MBShare Document on Facebook |