Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength
Barbara Butow(Commonwealth Scientific and Industrial Research Organisation), F. Békés(Australian Nuclear Science and Technology Organisation), Wujun Ma(Qingdao Agricultural University), G. B. Cornish(South Australian Research and Development Institute), Oscar Larroque(Commonwealth Scientific and Industrial Research Organisation), Lynette Rampling(Commonwealth Scientific and Industrial Research Organisation), Matthew K. Morell(Commonwealth Scientific and Industrial Research Organisation), K. R. Gale(Commonwealth Scientific and Industrial Research Organisation)
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