Altering Wheat Dough Viscoelasticity with Modified Glutenins

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dc.contributor.authorGujarat State Biotechnology Mission
dc.date.accessioned2019-05-03T06:14:28Z
dc.date.available2019-05-03T06:14:28Z
dc.date.issued2006
dc.identifier.urihttps://dspace.ediindia.ac.in/handle/123456789/8507
dc.language.isoenen_US
dc.publisherGujarat Department of Science and Technologyen_US
dc.subjectBiotechnologyen_US
dc.subjectGSTBMen_US
dc.subjectGM Cropen_US
dc.subjectMagnaporthe Grisea,en_US
dc.subjectDisease Resistant Riceen_US
dc.subjectRice Dlast Diseaseen_US
dc.subjectAVR1-C039 Geneen_US
dc.subjectGene, Gray Leaf Spoten_US
dc.titleAltering Wheat Dough Viscoelasticity with Modified Gluteninsen_US
dc.typeOtheren_US

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Vol. I - Agriculture Biotechnology