Author:
Sutton K.H.,Hay R.L.,Mouat C.H.,Griffin W.B.
Subject
Biochemistry,Food Science
Reference10 articles.
1. Assessment of the potential bread baking quality of New Zealand wheats by RP-HPLC of glutenins
2. Proc. Int. Wheat Genet. Symp. 4th;Mettin,1973
3. Proc. Int. Wheat Genet. Symp. 4th;Zeller,1973
4. Wheat Research Institute Report No. WRI 86/103;Swallow,1986
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