Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts. [electronic resource]

By: Contributor(s): Producer: 20170523Description: C2158-66 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 81
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Publication Type: Journal Article

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