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Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

Document Type

Article

Author

WANG, Y.; GUO, Z.-R.; WANG, J.-R.; CHEN, G.-Y.; MA, J.; ZHENG, Y.-L.; WEI, Y.-M.; QI, P.-F.; CHEN, Q.; LI, Y.; ZHAO, K.; JIANG, Y.-F.; KONG, L.; PU, Z.-E.; DENG, M.; JIANG, Q.-T.; LAN, X.-J.; WAN, Y.-F.; HAWKESFORD, M.J.

Source

In: Journal of Integrative Agriculture. (Journal of Integrative Agriculture, June 2023, 22(6):1609-1617)

Subject

Language

English

ISSN

20953119

Online Access

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