Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality
Crossref DOI link: https://doi.org/10.1186/s12870-014-0367-3
Published Online: 2014-12-19
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhen, Shoumin
Han, Caixia
Ma, Chaoying
Gu, Aiqin
Zhang, Ming
Shen, Xixi
Li, Xiaohui
Yan, Yueming
License valid from 2014-12-01
Article History
Received: 17 September 2014
Accepted: 5 December 2014
First Online: 19 December 2014