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., et 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), p. 69-73.
Date de publication
2001-12-31