Potato flour viscosity improvement is associated with the...

Biotechnology and Bioengineering 2004 Vol. 87; Iss. 4

Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene

Mustapha Benmoussa, Louis-P. Vézina, Michel Pagé, Pierre Gélinas, Serge Yelle, Serge Laberge
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Volume:
87
Year:
2004
Language:
english
Pages:
6
DOI:
10.1002/bit.20163
File:
PDF, 221 KB
english, 2004
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