Cite
HARVARD Citation
Morris, C. (2021). Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum). Cereal chemistry. 98 (6), pp. 1151-1158. [Online].
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Morris, C. (2021). Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum). Cereal chemistry. 98 (6), pp. 1151-1158. [Online].