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The Gli-1/Glu-3 complex and the rheological properties and bread volume of bread wheats


Type:
Article
Title:
The Gli-1/Glu-3 complex and the rheological properties and bread volume of bread wheats; El complejo Gli-1/Glu-3 y las propiedades reologicas y volumen de pan de trigos herineros
Author:
Martinez-Cruz, E.;
Espitia Rangel, E.;
Espitia Rangel, E.
ORCID iD iconhttps://orcid.org/0000-0002-3289-1683
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Benitez Riquelme, I.;
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:
2007
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:
El complejo Gli-1/Glu-3 y las propiedades reologicas y volumen de pan de trigos herineros
Journal:
Revista Fitotecnia Mexicana
Journal volume:
30
Journal issue:
2
Pages:
167-172
Publisher:
Sociedad Mexicana de Fitogenética
Citation:
The Gli-1/Glu-3 complex and the rheological properties and bread volume of bread wheats. 2007. Martinez-Cruz, E.; Espitia Rangel, E.; Benitez Riquelme, I.; Peña Bautista, R.J.; Santacruz Varela, A.; Villaseñor Mir, H.E. 30 (2)Sociedad Mexicana de Fitogenética.
Publisher URI:
http://www.revistafitotecniamexicana.org/documentos/30-2/8a.pdf

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