Dissecting and enhancing the contributions of high-molecular-weight glutenin subunits to dough functionality and bread quality.
Li Y, An X, Yang R, Guo X, Yue G, Fan R, Li B, Li Z, Zhang K, Dong Z, Zhang L, Wang J, Jia X, Ling HQ, Zhang A, Zhang X, Wang D.
Li Y, et al. Among authors: wang j, wang d.
Mol Plant. 2014 Oct 24:ssu118. doi: 10.1093/mp/ssu118. Online ahead of print.
Mol Plant. 2014.
PMID: 25343983
No abstract available.