학술논문
Longer bread shelf-life and improved noodle-making properties imparted by a novel wheat genotype are stable in different genetic backgrounds
Document Type
Article
Author
Source
In: Journal of Agricultural and Food Chemistry . (Journal of Agricultural and Food Chemistry, 24 February 2021, 69(7):2271-2278)
Subject
Language
English
ISSN
15205118
00218561
00218561