%0 Journal Article
%T Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality
%A Wieser, H.
%A Zimmermann, G.
%J European Food Research and Technology
%V 210
%N 5
%P 324-330
%@ 1438-2377
%D 2000-03-22
%I Springer-Verlag
%~ DeepDyve