Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties
G. Mann(Commonwealth Scientific and Industrial Research Organisation), Matthew K. Morell(Commonwealth Scientific and Industrial Research Organisation), F. Azanza(Syngenta (Switzerland)), Zena Nath(Commonwealth Scientific and Industrial Research Organisation), Wujun Ma(Qingdao Agricultural University), C. Lynne McIntyre(Australian Wildlife Conservancy), Ken Quail, Alison Kelly, B. R. Cullis(Wagga Wagga Base Hospital), Emmett Leyne(Commonwealth Scientific and Industrial Research Organisation), Simon Diffey(New South Wales Department of Primary Industries), Ibrahim Kutty(Commonwealth Scientific and Industrial Research Organisation), Adele L. Schmidt(Commonwealth Scientific and Industrial Research Organisation), David James Martin(Geological Survey of Western Australia), Lynette Rampling(Commonwealth Scientific and Industrial Research Organisation)
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