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Influence of high and low molecular weight glutenins on stress relaxation of wheat kernels and the relation to sedimentation and rheological properties

✍ Scribed by Z.J.E. Hernández; J.D.C. Figueroa; P. Rayas-Duarte; H.E. Martínez-Flores; G.V. Arámbula; G.B. Luna; R.J. Peña

No coin nor oath required. For personal study only.

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