Effect of multiple substitution of glutenin and gliadin proteins on flour quality of Canada Prairie Spring wheat.
Citation
Wesley, A.S., Lukow, O.M., McKenzie, R.I.H., Ames, N.P., and Brown, P.D. (2001). "Effect of multiple substitution of glutenin and gliadin proteins on flour quality of Canada Prairie Spring wheat.", Cereal Chemistry, 78(1), pp. 69-73.
Publication date
2001-12-31