Font Size:
a
A
A
Keyword [Dough quality]
Result: 1 - 7 | Page: 1 of 1
1.
Effects Of High Molecular Weight Glutenin Subunits Expression Contents On Wheat Processing Quality
2.
Study On The Relationship Of Protein And Frozen Dough Quality To SRC In Wheat
3.
Genetic Diversity Of 'Aimengniu' Germplasm And Its Derivatives
4.
Characterization Of Novel Fast ω-gliadin Genes In Wheat And Its Relative Species And Their Affection Of Dough Quality And Sensitization
5.
Quality Performance Of Wheat Varieties In Henan Province And Their Relationship With The LMW-GS Genes
6.
Effect Of Folic Spraying Urea After Anthesis On The Quality Of Wheat Dough
7.
Nitrogen and water rate effect on winter wheat dough quality
<<First
<Prev Next>
Last>>
Jump to
