Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay
2011 ◽
Vol 54
(3)
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pp. 280-287
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Keyword(s):
2019 ◽
Vol 67
(42)
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pp. 11796-11804
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1999 ◽
Vol 37
(12)
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pp. 931-938
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1968 ◽
Vol 20
(03/04)
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pp. 384-396
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