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المؤلفون: Arthur S. Tatham, Peter R. Shewry, N. Harris, Martin Kreis, Nigel G. Halford, J. T. Davies
المصدر: Improvement of Cereal Quality by Genetic Engineering ISBN: 9781461360377
مصطلحات موضوعية: chemistry.chemical_classification, Starch, Monogastric, media_common.quotation_subject, food and beverages, Biology, Gluten, chemistry.chemical_compound, chemistry, Germination, biology.protein, Grain quality, Storage protein, Quality (business), Food science, Prolamin, media_common
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::6338ce2b74afda952a2c7c7822237157Test
https://doi.org/10.1007/978-1-4615-2441-0_10Test -
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المؤلفون: Arthur S. Tatham, N. Harris, Martin Kreis, Gillian Hull, Janey Henderson, Peter R. Shewry, Nigel G. Halford
المصدر: Plant Molecular Biology 2 ISBN: 9781461364542
مصطلحات موضوعية: chemistry.chemical_classification, biology, food and beverages, Alcohol, biology.organism_classification, Glutamine, chemistry.chemical_compound, chemistry, Agronomy, Protein body, Native state, Storage protein, Proline, Solubility, Triticeae
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::4e1f940480a9e96ef3efbee83e534e25Test
https://doi.org/10.1007/978-1-4615-3304-7_64Test