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The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.)

✍ Scribed by A. Torbica; M. Antov; J. Mastilović; D. Knežević


Book ID
116488260
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
987 KB
Volume
40
Category
Article
ISSN
0963-9969

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