製パン性に対する高分子量グルテニンサブユニットの相加効果の差異  [in Japanese] Difference of additive effect of high molecular weight glutenin subunits on bread-making quality  [in Japanese]

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Author(s)

Journal

  • 育種学研究 = Breeding research

    育種学研究 = Breeding research 4(1), 201, 2002-03-30

Codes

  • NII Article ID (NAID)
    10008569821
  • NII NACSIS-CAT ID (NCID)
    AA11317194
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    13447629
  • Data Source
    CJP 
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