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High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

Journal of Food Quality
2019-06-04 | Journal article
Part of ISSN: 0146-9428
Part of ISSN: 1745-4557
Source: Self-asserted source
Haoyu Guo