Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality
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M. Hawkesford | P. Qi | Guoyue Chen | Q. Jiang | Jirui Wang | Qing Chen | Yan Wang | Jian Ma | X. Lan | Yun-feng Jiang | Z. Pu | M. Deng | Yang Li | K. Zhao | Zhenru Guo | Li Kong | Youliang Zheng | Yuming Wei | Yong-fang Wan | Yunfeng Jiang