Cite
HARVARD Citation
Sherman, J. et al. (2018). Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat. Cereal chemistry. 95 (3), pp. 411-417. [Online].
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Sherman, J. et al. (2018). Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat. Cereal chemistry. 95 (3), pp. 411-417. [Online].