Gluten alleles and predicted dough quality for wheat varieties worldwide: A great resource-free on the AACC International website

Cereal Foods World

Volumn 58, Issue 6, 2013, Pages 325-328

  Bekes F ^a   Wrigley, C W ^b  

^a FBFD Pty Ltd   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

DOUGH QUALITY; GLUTENIN; HIGH MOLECULAR WEIGHT; LARGE VOLUMES; LOW MOLECULAR WEIGHT; WHEAT VARIETIES;

MOLECULAR WEIGHT; PRODUCT DEVELOPMENT; WEBSITES;

GENES;

EID: 84890461564     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-58-6-0325     Document Type: Article

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