Cite
HARVARD Citation
Kissing Kucek, L. et al. (2017). Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality. Journal of cereal science. pp. 19-27. [Online].
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Kissing Kucek, L. et al. (2017). Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality. Journal of cereal science. pp. 19-27. [Online].