Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)
2011 ◽
Vol 122
(8)
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pp. 1503-1516
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2012 ◽
Vol 60
(2)
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pp. 799-806
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2008 ◽
Vol 116
(7)
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pp. 953-966
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1997 ◽
Vol 116
(6)
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pp. 525-531
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Keyword(s):
2008 ◽
Vol 118
(3)
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pp. 525-539
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2011 ◽
Vol 123
(8)
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pp. 1293-1305
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