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Glutenin subunit compositions and bread-making quality characteristics of synthetic hexaploid wheats derived from Triticum turgidum X Triticum tauschii (coss.)

By: Peña-Bautista, R.J.
Contributor(s): Mujeeb-Kazi, A [coaut.] | Zarco Hernandez, J [coaut.].
Material type: materialTypeLabelArticlePublisher: 1995ISSN: 1095-9963 (Revista en electrónico).Subject(s): Breadmaking AGROVOC | Hexaploids | Nutritive value | Quality | Triticum turgidum AGROVOC | Glutenins AGROVOC | Wheat AGROVOCOnline resources: Access only for CIMMYT Staff In: Journal of Cereal Science v. 21, no. 1, p. 15-23999411
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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

 

CIMMYT Staff Publications Collection Look under journal title (Browse shelf) 1 Available 999411
Total holds: 0

Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0733-5210

Global Wheat Program

English

WP|Elsevier|R95ANALY|1

INT0368

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