Advances in Transgenic Food
(2016) Advances in Transgenic Food: pp. -.
Chapter 7
Silencing of Omega-5 Gliadins in Transgenic Wheat Eliminates a Major Source of Environmental Variability and Improves Dough Mixing Properties of Flour
This Book

366pp. Published June 2016

Scientific Research Publishing, Inc.,USA

Category:Biomedical & Life Sciences

ISBN: 978-1-61896-244-7

(Hardcover) USD 109.00

ISBN: 978-1-61896-243-0

(Paperback) USD 89.00

Authors/Editors Price: 40% off
Buy at: [email protected]
Books by Subjects
Resources
Follow SCIRP
Contact us
[email protected]
WhatsApp +86 15172337592(WhatsApp)
Click here to send a message to me 1243940697
Book Publishing WeChat
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top