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Identification of HWM-GS in Glu-B1 loci by HPLC and the effects of 7oe on wheat dough strength
(Institute of Crop Sciences, 2007)
Correct identification of high molecular weight glutenin subunits (HMW-GS), and clarify their effects on wheat dough properties are very important in wheat (Triticum aestivum L.) quality study. Sixty-two cultivars or lines ...