Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111
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Published:2016-12
Issue:4
Volume:44
Page:605-616
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ISSN:0133-3720
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Container-title:Cereal Research Communications
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language:en
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Short-container-title:Cereal Research Communications
Author:
Elfattah M.A.,Elsanhoty R.M.,Ramadan M.F.,Osman M.O.
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Agronomy and Crop Science,Physiology