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The developing starch granule, Part 2. The role of amylose and amylopectin in the amylograph pasting properties of flour and starch of developing and mature wheats of diverse genetic origins

By: Loney, D.P.
Contributor(s): Jenkins, L.D [coaut.] | Meredith, P [coaut.].
Material type: materialTypeLabelArticlePublisher: 1975Subject(s): Flours and semolinas | Human nutrition | Plant structure | Starches | Wheat triticum sppDDC classification: 76-050412 In: Starch Starke v. 27, no. 5, p. 145-15176-050412Collection: AGRIS Collection
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Article CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

AGRIS Collection 76-050412 (Browse shelf) 1 Available 76-050412
Total holds: 0

8 illus., 4 tables; 28 ref. Summaries (De, En, Fr)

English

COMOD

AGRIS Collection

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