Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality
Data and Resources
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Publisher TDM XMLXML
Journal of Cereal Science
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Publisher TDM LinkAPI
Journal of Cereal Science
Additional Info
Polje | Vrednost |
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Izvor | |
Verzijа | |
Authors |
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Održаvа | |
Maintainer Email | |
Article Is Open Access | false |
Citation Report | https://scite.ai/reports/10.1016/j.jcs.2022.103487 |
DFW Organisation | RRes |
DFW Work Package | 2 |
DOI | 10.1016/j.jcs.2022.103487 |
Funder Code(s) | |
Journal Is Open Access | false |
Open Access Status | closed |
Publisher URL | https://www.sciencedirect.com/science/article/pii/S0733521022000765 |