Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

Overview of attention for article published in BMC Plant Biology, December 2018

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Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality. https://t.co/QtRUwpRyZQ

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality. https://t.co/is1kp52qD6 https://t.co/euscKq2qg7

I came for bread making methods and left disappointed https://t.co/eloQCFLqwq

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