Cite
HARVARD Citation
Trevisan, S. et al. (2023). Asparagine and dough quality: Gluten strength factors in hard red spring wheat. Cereal chemistry. 100 (1), pp. 213-224. [Online].
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Trevisan, S. et al. (2023). Asparagine and dough quality: Gluten strength factors in hard red spring wheat. Cereal chemistry. 100 (1), pp. 213-224. [Online].