Altring Wheat Dough Viscoelasticity With Modified Glutenins

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