THE RELATIONSHIP BETWEEN HMW GLUTENIN SUBUNIT COMPOSITION AND THE BREAD-MAKING QUALITY OF BRITISH-GROWN WHEAT-VARIETIES

被引：878

作者：

PAYNE, PI

NIGHTINGALE, MA

KRATTIGER, AF

HOLT, LM

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1987年 / 40卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740400108

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：51 / 65

页数：15

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