Lv1
52 积分 2025-02-24 加入
Responses of breadmaking quality to sulphur in three wheat varieties
5个月前
已完结
Relationships between Falling Number, α‐amylase activity, milling, cookie, and sponge cake quality of soft white wheat
6个月前
已完结
High molecular weight subunits of wheat glutenin
6个月前
已完结
Functional Properties and Agronomic Performance of Transgenic Tritordeum Expressing High Molecular Weight Glutenin Subunit Genes 1Ax1 and 1Dx5
6个月前
已完结
High Molecular Weight Glutenin Subunits 1Bx7 and 1By9 Encoded by Glu-B1 Locus Affect Wheat Dough Properties and Sponge Cake Quality
7个月前
已完结
Biotechnology of Breadmaking: Unraveling and Manipulating the Multi-Protein Gluten Complex
7个月前
已完结
The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties
7个月前
已完结
Quality of synthetic hexaploid wheat containing null alleles at Glu-A1 and Glu-B1 loci
7个月前
已完结
Biotechnology of Breadmaking: Unraveling and Manipulating the Multi-Protein Gluten Complex
8个月前
已完结
Creating a gene-indexed EMS mutation library of Zheng58 for improving maize genetics research
8个月前
已完结
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