Cite
HARVARD Citation
Fraś, A. et al. (2016). Variability in the chemical composition of triticale grain, flour and bread. Journal of cereal science. pp. 66-72. [Online].
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Fraś, A. et al. (2016). Variability in the chemical composition of triticale grain, flour and bread. Journal of cereal science. pp. 66-72. [Online].