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Relationship of dough extensibility to dough strength in a spring wheat cross

By: Nash, D.
Contributor(s): Blake, N.K [coaut.] | Fox, P [coaut.] | Giroux, M.J [coaut.] | Graybosch, R.A [coaut.] | Lanning, S.P [coaut.] | Martin, J.M [coaut.] | Souza, E [coaut.] | Talbert, L.E [coaut.].
Material type: materialTypeLabelArticlePublisher: 2006 In: Cereal Chemistry v. 83, no. 3, p. 255-258634246
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Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352

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