Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality by Yan WANG, Zhen-ru GUO, Qing CHEN, Yang LI, Kan ZHAO, Yong-fang WAN, Malcolm J. HAWKESFORD, Yun-feng JIANG, Li KONG, Zhi-en PU, Mei DENG, Qian-tao JIANG, Xiu-jin LAN, Ji-rui WANG, Guo-yue CHEN, Jian MA, You-liang ZHENG, Yu-ming WEI, Peng-fei QI

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