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  5. Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality

Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality

Author(s)
Sissons, M.
Pleming, D.
Margiotta, B.
Degidio Mg
Lafiandra, Domenico  
Date Issued
2014
Type
article
Volume
65
Issue
65
Start Page
27
End Page
37
ISSN
18360947
Journal
CROP & PASTURE SCIENCE  
Handle
http://hdl.handle.net/2067/32717
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CROP & PASTURE SCIENCE

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