scholarly journals Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Yaping Wang ◽  
Shoumin Zhen ◽  
Nana Luo ◽  
Caixia Han ◽  
Xiaobing Lu ◽  
...  
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