Genetic control of wheat quality: Interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties

by Mann, G., Diffey, Simon, Cullis, B., Azanza, F., Martin, D., Kelly, A., McIntyre, L., Schmidt, A., Ma, W., Nath, Z., Kutty, I., Leyne, P., Rampling, L., Quail, K., Morell, M.
Published 2009