Citation

Ma Xin, Du Xuye, Bo Cunyao, Wang Hongwei, Li Anfei, Kong Lingrang (2018) Modification of a novel x-type high-molecular-weight glutenin subunit gene from Aegilops markgrafii to improve dough strength of wheat flour. Crop and Pasture Science 69, 873-878.

https://doi.org/10.1071/CP18036