1. High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough. (4th June 2019) Authors: Guo, Haoyu; Wu, Jisu; Lu, Yuxia; Yan, Yueming Other Names: Piga Antonio Academic Editor. Journal: Journal of food quality Issue: Volume 2019(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗