Abstract
Effects of the Composition of Glutenin Subunits at <i>Glu-A1</i> and <i>Glu-D1</i> loci and Protein Content in Japanese Soft Wheat on the Japanese Sponge Cake and Cookie Quality
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
