Altring Wheat Dough Viscoelasticity With Modified Glutenins

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1-47.pdf (1.06 MB)

Date

2006

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Gujarat Department of Science and Technology

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Keywords

Biotechnology , GSBTM , GM Crop , High-Molecular Weight (MHW)gluten , Viscoelastic Properties , Bread, , Noodle, , Glutenin Gene Construct

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https://dspace.ediindia.ac.in/handle/123456789/8506

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Vol. I - Agriculture Biotechnology

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