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1.

The developing starch granule, 1: The starch content of cereal grains during their development by

Material type:

Article

Language: En

Publication details: 1975

In: Starch Starke v. 27, no. 4, p. 105-10976-050358

Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: 76-050358.

2.

The developing starch granule, Part 2. The role of amylose and amylopectin in the amylograph pasting properties of flour and starch of developing and mature wheats of diverse genetic origins by

Material type:

Article

Language: En

Publication details: 1975

In: Starch Starke v. 27, no. 5, p. 145-15176-050412

Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: 76-050412.

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