The effect ofGlu-B1 high molecular weight glutenin subunits on biscuit-making quality of wheat
Keyword(s):
1999 ◽
Vol 49
(4)
◽
pp. 225-233
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Keyword(s):
2020 ◽
Vol 100
(10)
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pp. 3850-3856
Keyword(s):
1999 ◽
Vol 49
(4)
◽
pp. 225-233
◽
Keyword(s):
Keyword(s):