Near isogenic lines of bread wheat showing unusual combinations of HMW-GS have been recently developed and will be assessed in order to elucidate the effect of single type HMW-GS on polymer structures and dough functional properties
Biochemical and functional studies of wheat isolines containing single type high molecular weight glutenin subunits (HMW-GS)
B Margiotta;
2004
Abstract
Near isogenic lines of bread wheat showing unusual combinations of HMW-GS have been recently developed and will be assessed in order to elucidate the effect of single type HMW-GS on polymer structures and dough functional propertiesFile in questo prodotto:
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