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Comparison of gluten strength, mixing properties, baking quality and spaguetti quality of some canadian durum and common wheats

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ArticlePublication details: 1981 In: Canadian Institute of Food Science and Technology Journal v. 14, no. 2, p. 108-111

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Item type	Current library	Collection	Call number	Status
Article	CIMMYT Knowledge Center: John Woolston Library	Reprints Collection	REP-9977 (Browse shelf(Opens below))	Available

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English

Alicia Cortez

Reprints Collection