Using Marker Proteins To Predict Dough Quality

Cereal Foods World

Volumn 48, Issue 5, 2003, Pages 260-262

  Wrigley, Colin ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

DOUGH QUALITY;

FOOD PRODUCTS; GENES; GRAIN (AGRICULTURAL PRODUCT); POLYPEPTIDES;

PROTEINS;

TRITICUM AESTIVUM;

EID: 0141652838     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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