Flour quality 第1页

FLOUR QUALITY OF NEAR-ISOGENIC LINES OF HMW GLUTENIN SUBUNITS 2+12 AND 5+10 IN CULTIVAR LONGMAI 15
Wheat Flour, Pan Bread, and Steamed Bread Qualities of Common Wheat Near-Isogenic Lines Differing in Puroindoline b Alleles
 Effects of soil compaction on grain yield and quality of wheat Responses of Flour Quality and Dough Rheological Properties to Stiobion avenae F. Inoculated in Spring Wheat