Cite
HARVARD Citation
Fu, B. et al. (2017). Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality. Journal of cereal science. pp. 2-9. [Online].
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Fu, B. et al. (2017). Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality. Journal of cereal science. pp. 2-9. [Online].