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Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles


Type:
Article
Title:
Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles
Author:
Ma Dong-Yun;
Zhang Yan;
Zhang Yan
ORCID iD iconhttps://orcid.org/0000-0001-6964-6895
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Xia Xian-Chun;
Xia Xian-Chun
ORCID iD iconhttps://orcid.org/0000-0003-2071-197X
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Morris, C.F.;
Morris, C.F.
ORCID iD iconhttps://orcid.org/0000-0003-0311-2449
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He Zhonghu
ORCID iD icon
He Zhonghu
ORCID iD iconhttps://orcid.org/0000-0003-1384-3712
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Year:
2010
URI:
http://hdl.handle.net/10883/2791
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.
Journal:
Acta Agronomica Sinica
Journal volume:
36
Journal issue:
2
Pages:
261-266
DOI:
10.3724/SP.J.1006.2010.00261
Publisher:
Institute of Crop Sciences
Citation:
Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles. 2010. Ma Dong-Yun; Zhang Yan; Xia Xian-Chun; Morris, C.F.; He Zhonghu. 36 (2) DOI: 10.3724/SP.J.1006.2010.00261 Institute of Crop Sciences.

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