Low-molecular-weight glutenin subunit LMW-N13 improves...

Food Chemistry 2020 / 10 Vol. 327

Low-molecular-weight glutenin subunit LMW-N13 improves dough quality of transgenic wheat

Du, Xuye, Wei, Jialian, Luo, Xi, Liu, Zhiguo, Qian, Yuqing, Zhu, Bin, Weng, Qingbei, Tang, Heng
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Volume:
327
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127048
Date:
October, 2020
File:
PDF, 1.54 MB
2020
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