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

Author: Metakovsky E.V.   Felix I.   Branlard G.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.26, Iss.3, 1997-11, pp. : 371-373

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content