Genetical analysis of contribution of low-molecular-weight glutenin subunits to dough strength in common wheat (Triticum aestivum L.)

Author： Tanaka Hiroyuki   Shimizu Rie   Tsujimoto Hisashi  

Publisher： Springer Publishing Company

ISSN： 0014-2336

Source： Euphytica, Vol.141, Iss.1-2, 2005-01, pp. : 157-162

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