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APA Citation
Trevisan, S., Salimi Khorshidi, A., Sopiwnyk, E., Xie, Y., Zhou, Z., House, J. D., & Scanlon, M. G. (2023). asparagine and dough quality: Gluten strength relationships in hard red spring wheat. Cereal chemistry, 100(1), 225–235. http://access.bl.uk/ark:/81055/vdc_100174906965.0x000062