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Altring Wheat Dough Viscoelasticity With Modified Glutenins

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dc.contributor.author Gujarat State Biotechnology Mission
dc.date.accessioned 2019-05-03T06:07:23Z
dc.date.available 2019-05-03T06:07:23Z
dc.date.issued 2006
dc.identifier.uri http://library.ediindia.ac.in:8181/xmlui//handle/123456789/8506
dc.language.iso en en_US
dc.publisher Gujarat Department of Science and Technology en_US
dc.subject Biotechnology en_US
dc.subject GSBTM en_US
dc.subject GM Crop en_US
dc.subject High-Molecular Weight (MHW)gluten en_US
dc.subject Viscoelastic Properties en_US
dc.subject Bread, en_US
dc.subject Noodle, en_US
dc.subject Glutenin Gene Construct en_US
dc.title Altring Wheat Dough Viscoelasticity With Modified Glutenins en_US
dc.type Other en_US


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