2009 Annual Meeting of the Japanese Society of Applied Glycoscience and 17th Symposium on Amylases and Related Enzymes
Session ID : Bp-13
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Host: The Japanese Society of Applied Glycoscience
Analysis of relationship between bread-making quality and physical properties of dough using near-isogenic wheat lines
*Hiroaki Yamauchi, Zenta Nishio, Miwako Ito, Kouichi Nagasawa, Tadashi Tabiki, Wakako Funatsuki, Takahiro Noda
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