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Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum). by Yin Li, Qiong Wang, Xiaoyan Li, Xin Xiao, Fusheng Sun, Cheng Wang, Wei Hu, Zhijuan Feng, Junli Chang, Mingjie Chen, Yuesheng Wang, Kexiu Li, Guangxiao Yang, Guangyuan He
Published 2012-01-01
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