Altring Wheat Dough Viscoelasticity With Modified Glutenins

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dc.contributor.authorGujarat State Biotechnology Mission
dc.date.accessioned2019-05-03T06:07:23Z
dc.date.available2019-05-03T06:07:23Z
dc.date.issued2006
dc.identifier.urihttps://dspace.ediindia.ac.in/handle/123456789/8506
dc.language.isoenen_US
dc.publisherGujarat Department of Science and Technologyen_US
dc.subjectBiotechnologyen_US
dc.subjectGSBTMen_US
dc.subjectGM Cropen_US
dc.subjectHigh-Molecular Weight (MHW)glutenen_US
dc.subjectViscoelastic Propertiesen_US
dc.subjectBread,en_US
dc.subjectNoodle,en_US
dc.subjectGlutenin Gene Constructen_US
dc.titleAltring Wheat Dough Viscoelasticity With Modified Gluteninsen_US
dc.typeOtheren_US

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Vol. I - Agriculture Biotechnology