Protein Composition for Pairs of Wheat Lines with Contrasting Dough Extensibility

Author: Larroque O.   Gianibelli M.C.   MacRitchie F.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.29, Iss.1, 1999-01, pp. : 27-31

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