论文信息 - A specific combination of HMW and LMW glutenin subunits results in extra-strong dough properties. - 字舞流文

A specific combination of HMW and LMW glutenin subunits results in extra-strong dough properties.

Miwako Ito | P. Ng | G. Lookhart | H. Yamauchi | K. Takata | H. Funatsuki | Z. Nishio | T. Tabiki | W. Funatsuki