Dissecting and enhancing the contributions of high-molecular-weight glutenin subunits to dough functionality and bread quality.
Li Y, An X, Yang R, Guo X, Yue G, Fan R, Li B, Li Z, Zhang K, Dong Z, Zhang L, Wang J, Jia X, Ling HQ, Zhang A, Zhang X, Wang D.
Li Y, et al. Among authors: ling hq.
Mol Plant. 2015 Feb;8(2):332-4. doi: 10.1016/j.molp.2014.10.002. Epub 2014 Dec 11.
Mol Plant. 2015.
PMID: 25680778
Free article.
No abstract available.