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Effect of Nitrogen Fertilization on Quantity of Flour Protein Components, Dough Properties, and Breadmaking Quality of Wheat

✍ Scribed by Pechanek, U.; Karger, A.; Gröger, S.; Charvat, B.; Schöggl, G.; Lelley, T.

Book ID
123621220
Publisher
AACC International (American Association of Cereal Chemists)
Year
1997
Tongue
English
Weight
118 KB
Volume
74
Category
Article
ISSN
0009-0352

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