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Quality (breadmaking) characteristics of normal (1B/1B) and translocation (1B/1R) wheats varying in dough stickiness character an two mixing speeds

By: Amaya Celis, A.A.
Contributor(s): Mujeeb-Kazi, A [coaut.] | Zarco Hernandez, J [coaut.] | Peña-Bautista, R.J [coaut.] | Rajaram, S [coaut.].
Material type: materialTypeLabelBookAnalytics: Show analyticsPublisher: 1991Description: 8 pages.Subject(s): Breadmaking AGROVOC | Electrophoresis | Food technology | Mixing | Stickiness | Triticum aestivumOnline resources: Access only for CIMMYT Staff Collection: CIMMYT Staff Publications Collection
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Conference proceedings CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

CIMMYT Staff Publications Collection CIS-1481 (Browse shelf) 1 Available 618000
Conference proceedings CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

CIMMYT Staff Publications Collection CIS-1481 (Browse shelf) 2 Available 619424
Total holds: 0

Tables

Global Wheat Program

English

WP|11698-R|3

INT0368

CIMMYT Staff Publications Collection

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