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Academic Press

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Single Kernel Wheat Hardness and Fracture Properties in Relation to Density and the Modelling of Fracture in Wheat Endosperm

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Genetical, Biochemical and Technological Parameters Associated with Biscuit Quality. II. Prediction Using Storage Proteins and Quality Characteristics in a Soft Wheat Population

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Effect of Untreated, Roasted and Germinated Black Gram ( Phaseolus mungo ) Flours on the Physico-chemical and Biscuit (Cookie) Making Characteristics of Soft Wheat Flour

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Effects of Mediterranean climate on wheat bread-making quality

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