Dough mixing properties of wheat flours with high levels of HMWglutenin subunits Dx5 and Dy10 Ann Blechl, Jeanie Lin - Wheat - Document - PDFSEARCH.IO

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	Dough mixing properties of wheat flours with high levels of HMWglutenin subunits Dx5 and Dy10 Ann Blechl, Jeanie Lin & Bradford Seabourn Agricultural Research Service – USDA Albany, CA & Manhattan, KS Add to Reading List Document Date: 2017-09-21 06:35:26 Open Document File Size: 3,02 MB Share Result on Facebook

Dough mixing properties of wheat flours with high levels of HMWglutenin subunits Dx5 and Dy10 Ann Blechl, Jeanie Lin & Bradford Seabourn Agricultural Research Service – USDA Albany, CA & Manhattan, KSAdd to Reading List