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National Agricultural Research Center for the Hokkaido Region (Memuro) | 論文
- Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
- Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components
- Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines
- Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat