Effects of an Additional Cysteine Residue of Avenin-like B Protein by Site-Directed Mutagenesis on Dough Properties in Wheat (triticum Aestivum L.)
Journal of agricultural and food chemistry（2019）
关键词
site-directed mutagenesis,wild-type and mutant avenin-like b,nonconserved cysteine residue,disulfide bond,glutenin polymers,mixing properties,transgenic wheat lines
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