BIOCHEMICAL BASIS OF FLOUR PROPERTIES IN BREAD WHEATS .1. EFFECTS OF VARIATION IN THE QUANTITY AND SIZE DISTRIBUTION OF POLYMERIC PROTEIN
BIOCHEMICAL BASIS OF FLOUR PROPERTIES IN BREAD WHEATS .1. EFFECTS OF VARIATION IN THE QUANTITY AND SIZE DISTRIBUTION OF POLYMERIC PROTEIN
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DOI：
10.1006/jcrs.1993.1031
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发表时间：
1993-07-01
影响因子：
3.8
通讯作者：
MACRITCHIE, F
中科院分区：
文献类型：
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作者：
GUPTA, RB;KHAN, K;MACRITCHIE, F
