Effect of different HMW-Glutenin subunits on baking quality of Mexican bread wheats
Type:
Title:
Effect of different HMW-Glutenin subunits on baking quality of Mexican bread wheats; Efecto de diferentes subunidades de Gluteninas-APM sobre la calidad panadera en trigos harineros Mexicanos
Author:
De la O Olan, M.;
Espitia Rangel, E.;
Molina Galan, J.D.;
Peña Bautista, R.J.;
Santacruz Varela, A.;
Villaseñor Mir, H.E.
Espitia Rangel, E.;
https://orcid.org/0000-0002-3289-1683Molina Galan, J.D.;
Peña Bautista, R.J.;
Santacruz Varela, A.;
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:
Efecto de diferentes subunidades de Gluteninas-APM sobre la calidad panadera en trigos harineros Mexicanos
Journal volume:
29
Journal issue:
4
Pages:
291-297
