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Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros


Type:
Article
Title:
Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros; Effect of different high molecular weight glutenin alleles on the viscoelastic properties of bread wheat dough
Author:
De la O-Olan, M.;
Espitia-Rangel, E.;
Espitia-Rangel, E.
ORCID iD iconhttps://orcid.org/0000-0002-3289-1683
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Molina-Galan, J.D.;
Peña Bautista, R.J.;
Santacruz-Varela, A.;
Santacruz-Varela, A.
ORCID iD iconhttps://orcid.org/0000-0003-1018-5224
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Villaseñor-Mir, H.E.
Year:
2006
Copyright:
CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
Alternative Title:
Effect of different high molecular weight glutenin alleles on the viscoelastic properties of bread wheat dough
Journal:
Agrociencia
Journal volume:
40
Journal issue:
4
Pages:
461-469
Publisher:
Colegio de Postgraduados
Citation:
Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros. 2006. De la O-Olan, M.; Espitia-Rangel, E.; Molina-Galan, J.D.; Peña Bautista, R.J.; Santacruz-Varela, A.; Villaseñor-Mir, H.E. 40 (4)Colegio de Postgraduados.
Publisher URI:
http://www.colpos.mx/agrocien/Bimestral/2006/jul-ago/art-5.pdf

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Genetic ResourcesInstitutionalIntegrated DevelopmentMaizeSocioeconomicsSustainable IntensificationWheat

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