Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes.

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Author(s): COSTA, M. S.; SCHOLZ, M. B. dos S.; MIRANDA, M. Z. de; FRANCO, C. M. L.

Publication year: 2017

Types of publication: Journal article

Unit: Embrapa Wheat

Keywords: Baking quality, Cozimento, Glutenina, Glutenins, Reologia, Rheology

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