TY  - TH
AU  - Olmedo Arcega,O.B.
TI  - Variability for bread baking, gluten strength and other quality factors in durum wheat. Triticum turgidum L. var. durum
PY  - 1989///
CY  - North Dakota, ND (USA)
PB  - North Dakota State University, 
KW  - Baking
KW  - Genetic variation
KW  - AGROVOC
KW  - Gluten
KW  - Grain
KW  - Proteins
KW  - Quality
KW  - Triticum durum
KW  - Triticum turgidum
N1  - Thesis (M.Sc.)
ER  -