Resultados de búsqueda - Howitt, Crispin A.

Engineering high α‐amylase levels in wheat grain lowers Falling Number but improves baking properties por Ral, Jean-Philippe, Whan, Alex, Larroque, Oscar, Leyne, Emmett, Pritchard, Jeni, Dielen, Anne-Sophie, Howitt, Crispin A., Morell, Matthew K., Newberry, Marcus

Enlace del recurso

Suppression of glucan, water dikinase in the endosperm alters wheat grain properties, germination and coleoptile growth por Bowerman, Andrew F., Newberry, Marcus, Dielen, Anne-Sophie, Whan, Alex, Larroque, Oscar, Pritchard, Jenifer, Gubler, Frank, Howitt, Crispin A., Pogson, Barry J., Morell, Matthew K., Ral, Jean-Philippe

Enlace del recurso