A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough.
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A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough.
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2012 nî lūn-bûn
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2012年の論文
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2012年学术文章
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2012年学术文章
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name
A cysteine in the repetitive d ...... ing properties of wheat dough.
@en
A cysteine in the repetitive d ...... ing properties of wheat dough.
@nl
type
label
A cysteine in the repetitive d ...... ing properties of wheat dough.
@en
A cysteine in the repetitive d ...... ing properties of wheat dough.
@nl
prefLabel
A cysteine in the repetitive d ...... ing properties of wheat dough.
@en
A cysteine in the repetitive d ...... ing properties of wheat dough.
@nl
P2093
P2860
P1433
P1476
A cysteine in the repetitive d ...... ing properties of wheat dough.
@en
P2093
Ken J Chalmers
Marcus P Newberry
Qisen Zhang
P2860
P2888
P304
P356
10.1007/S00726-012-1441-5
P50
P577
2012-12-12T00:00:00Z