Effect of incorporation of an i-type low-molecular-weight glutenin subunit and a modified γ-gliadin in durum and in bread wheat doughs as measured by micro-mixographic analyses
2006 ◽
Vol 44
(2)
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pp. 194-202
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2011 ◽
Vol 122
(8)
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pp. 1503-1516
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2006 ◽
Vol 113
(7)
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pp. 1295-1303
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2000 ◽
Vol 100
(3-4)
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pp. 396-400
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2011 ◽
Vol 123
(8)
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pp. 1293-1305
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