Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

Author： Rooke L.   Békés F.   Fido R.   Barro F.   Gras P.   Tatham A.S.   Barcelo P.   Lazzeri P.   Shewry P.R.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.30, Iss.2, 1999-09, pp. : 115-120

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