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Improving plant product quality

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Figure 1: Blending the ultra-strong flour of the wheat B73-6-1 with flour from the normal cultivar (Banks) results in increased dough strength at proportions up to 60%.

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IACR receives grant-aided support from the Biotechnology and Biological Sciences Research Council of the United Kingdom.

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Miflin, B., Napier, J. & Shewry, P. Improving plant product quality. Nat Biotechnol 17 (Suppl 2), BV13–BV14 (1999). https://doi.org/10.1038/7155

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