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Genetic variation in wheat grain quality is associated with..:
Min, Byoung
;
Salt, Louise
;
Wilde, Peter
...
Food Chemistry: X. 6 (2020) - p. 100093 , 2020
Link:
https://doi.org/10.1016/j.fochx.2020.100093
RT Journal T1
Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2020.100093&Exemplar=1&LAN=DE A1 Min, Byoung A1 Salt, Louise A1 Wilde, Peter A1 Kosik, Ondrej A1 Hassall, Kirsty A1 Przewieslik-Allen, Alexandra A1 Burridge, Amanda J. A1 Poole, Mervin A1 Snape, John A1 Wingen, Luzie A1 Haslam, Richard A1 Griffiths, Simon A1 Shewry, Peter R. PB Elsevier BV YR 2020 SN 2590-1575 JF Food Chemistry: X VO 6 SP 100093 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2020.100093 DO https://doi.org/10.1016/j.fochx.2020.100093 SF ELIB - SuUB Bremen
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