Effect of incorporation of two unusual Low Molecular Weight Glutenin Subunits in durum and in bread wheat doughs as measured by micro-mixographic analyses

Author(s)
Ferrante, P.
Gianibelli, M. C.
Larroque, O.
Volpi, C.
Dovidio, R.
Date Issued
2006
Type
article
Volume
44
Issue
44
Start Page
194
End Page
202
ISSN
7335210
Journal
Handle
Conference(s)
JOURNAL OF CEREAL SCIENCE