Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference46 articles.
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4. Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield dough with increased mixing strength and tolerance;Blechl;Journal of Cereal Science,2007
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