Search Results - Leyne, Emmett

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

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