Effect of high molecular weight glutenins and D-zone gliadins on bread-making quality in German wheat varieties.
Effect of high molecular weight glutenins and D-zone gliadins on bread-making quality in German wheat varieties.
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DOI：
10.1007/bf03543592
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发表时间：
2000-03
影响因子：
1.6
通讯作者：
V. Brönneke;G. Zimmermann;B. Killermann
中科院分区：
文献类型：
--
作者：
V. Brönneke;G. Zimmermann;B. Killermann
