Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Artigo de periódico biblioteca |
| Language: | English eng |
| Published: |
2018-01-06
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| Subjects: | Reologia., Cozimento, Glutenina, Glutenins, Baking quality, Rheology, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084434 http://dx.doi.org/10.1590/1678-4499.636 |
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