Relations between wheat protein groups and bread-baking quality characters were studied by using 38 wheat germplasm materials.
利用38个小麦种质材料，研究了小麦蛋白质组分与面包烘焙品质性状的关系。
Relations between wheat protein groups and bread-baking quality characters were studied by using 38 wheat germplasm materials.
利用38个小麦种质材料，研究了小麦蛋白质组分与面包烘焙品质性状的关系。
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