机译:中国冬小麦的头和干白面条质量
Key Laboratory for Crop Genetics and Breeding/National Wheat Improvement Centre Institute of Crop Breeding and Cultivation Chinese Academy of Agricultural Sciences (CAAS)CIMMYT-China;
Key Laboratory for Crop Genetics and Breeding/National Wheat Improvement Centre Institute of Crop Breeding and Cultivation Chinese Academy of Agricultural Sciences (CAAS);
Key Laboratory for Crop Genetics and Breeding/National Wheat Improvement Centre Institute of Crop Breeding and Cultivation Chinese Academy of Agricultural Sciences (CAAS);
BRI Australia Ltd;
CIMMYT;
Triticum aestivum; bread wheat; pan bread; Chinese dry white noodles; colour; gluten strength; protein content; starch quality;
机译:中国冬小麦品种的头和中国白咸面品质及其与面筋蛋白组分的关系。
机译:在缺水环境中种植的坚硬冬小麦基因型的面包和中国面条的品质
机译:在缺水环境中种植的坚硬冬小麦基因型的面包和中国面条的品质
机译:潘面包质量和干燥白色中国面条质量在中国冬小麦。
机译:硬红和硬白冬小麦粉制成的全麦面包的开发和评估。
机译:小麦面筋的氨基和巯基基团对面条品质特性的影响
机译:合成六倍体小麦高分子量谷蛋白等位基因Glu-B1d对小麦品质参数和干白中国面条制作质量的影响