Cite
HARVARD Citation
Jiang, P. et al. (2019). Effects of high‐molecular‐weight glutenin subunit combination in common wheat on the quality of crumb structure. Journal of the science of food and agriculture. pp. 1501-1508. [Online].
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Jiang, P. et al. (2019). Effects of high‐molecular‐weight glutenin subunit combination in common wheat on the quality of crumb structure. Journal of the science of food and agriculture. pp. 1501-1508. [Online].