TY  - REP
AU  - D'Appolonia,B.L.
TI  - Factors involved in the quality of bread wheats
SN  - 08-138-15789
U1  - 89-080411 
PY  - 1987///
KW  - Baking characteristics
KW  - Chemicophysical properties
KW  - Flours
KW  - Wheat
KW  - AGROVOC
T2  - Dupont, J.; Osman,-E.M. (eds.). Cereals and legumes in the food supply. 1st ed. Ames (USA). Iowa State University Press. 1987. p. 121-126
ER  -