div class=ts-pagebutton class=gotoPage data-page=1Page 1button div class=ts-imageimg data-url=faculty-of-agriculture-university-of-ruhuna-abstract-the-glum-d-encoded-subunitshtmlpage=1 data-page=1 class=ts-thumb lazyload alt=Page 1: Faculty of Agriculture University of RuhunaABSTRACT The Glum-d encoded subunits 5+10 are known to be associated with higher dough strength of wheat Aim of Unnath Sonalika USK loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader035vdocumentsusreader035viewer2022071413610ca5d2803fcb21d15ebe63html5thumbnails1jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=2Page 2button div class=ts-imageimg data-url=faculty-of-agriculture-university-of-ruhuna-abstract-the-glum-d-encoded-subunitshtmlpage=2 data-page=2 class=ts-thumb lazyload alt=Page 2: Faculty of Agriculture University of RuhunaABSTRACT The Glum-d encoded subunits 5+10 are known to be associated with higher dough strength of wheat Aim of Unnath Sonalika USK loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader035vdocumentsusreader035viewer2022071413610ca5d2803fcb21d15ebe63html5thumbnails2jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=3Page 3button div class=ts-imageimg data-url=faculty-of-agriculture-university-of-ruhuna-abstract-the-glum-d-encoded-subunitshtmlpage=3 data-page=3 class=ts-thumb lazyload alt=Page 3: Faculty of Agriculture University of RuhunaABSTRACT The Glum-d encoded subunits 5+10 are known to be associated with higher dough strength of wheat Aim of Unnath Sonalika USK loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader035vdocumentsusreader035viewer2022071413610ca5d2803fcb21d15ebe63html5thumbnails3jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=4Page 4button div class=ts-imageimg data-url=faculty-of-agriculture-university-of-ruhuna-abstract-the-glum-d-encoded-subunitshtmlpage=4 data-page=4 class=ts-thumb lazyload alt=Page 4: Faculty of Agriculture University of RuhunaABSTRACT The Glum-d encoded subunits 5+10 are known to be associated with higher dough strength of wheat Aim of Unnath Sonalika USK loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader035vdocumentsusreader035viewer2022071413610ca5d2803fcb21d15ebe63html5thumbnails4jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=5Page 5button div class=ts-imageimg data-url=faculty-of-agriculture-university-of-ruhuna-abstract-the-glum-d-encoded-subunitshtmlpage=5 data-page=5 class=ts-thumb lazyload alt=Page 5: Faculty of Agriculture University of RuhunaABSTRACT The Glum-d encoded subunits 5+10 are known to be associated with higher dough strength of wheat Aim of Unnath Sonalika USK loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader035vdocumentsusreader035viewer2022071413610ca5d2803fcb21d15ebe63html5thumbnails5jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=6Page 6button div class=ts-imageimg data-url=faculty-of-agriculture-university-of-ruhuna-abstract-the-glum-d-encoded-subunitshtmlpage=6 data-page=6 class=ts-thumb lazyload alt=Page 6: Faculty of Agriculture University of RuhunaABSTRACT The Glum-d encoded subunits 5+10 are known to be associated with higher dough strength of wheat Aim of Unnath Sonalika USK loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader035vdocumentsusreader035viewer2022071413610ca5d2803fcb21d15ebe63html5thumbnails6jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=7Page 7button div class=ts-imageimg data-url=faculty-of-agriculture-university-of-ruhuna-abstract-the-glum-d-encoded-subunitshtmlpage=7 data-page=7 class=ts-thumb lazyload alt=Page 7: Faculty of Agriculture University of RuhunaABSTRACT The Glum-d encoded subunits 5+10 are known to be associated with higher dough strength of wheat Aim of Unnath Sonalika USK loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader035vdocumentsusreader035viewer2022071413610ca5d2803fcb21d15ebe63html5thumbnails7jpg width=140 height=200 divdiv
