Association Between Dough Quality (W value) and Certain...

Journal of Cereal Science 1997 Vol. 26; Iss. 3

Association Between Dough Quality (W value) and Certain Gliadin Alleles in French Common Wheat Cultivars

E.V. Metakovsky, I. Felix, G. Branlard
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Volume:
26
Year:
1997
Language:
english
Pages:
374
DOI:
10.1006/jcrs.1997.0130
File:
PDF, 117 KB
english, 1997
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