Part of the genetic diversity of wheat storage proteins, grain hardness and grain protein content in the explanation of dough's rheological properties. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 1996

Part of the genetic diversity of wheat storage proteins, grain hardness and grain protein content in the explanation of dough's rheological properties.

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Submitted on : Thursday, June 4, 2020-9:14:17 AM

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hal-02766640 , version 1 (04-06-2020)

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  • HAL Id : hal-02766640 , version 1
  • PRODINRA : 126827

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Gerard Branlard, Isabelle Gateau, Mireille Dardevet, J.P. Martinant, René Saccomano, et al.. Part of the genetic diversity of wheat storage proteins, grain hardness and grain protein content in the explanation of dough's rheological properties.. Conference on Plant Proteins from European Crops, Nov 1996, Nantes, France. ⟨hal-02766640⟩

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