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The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi.(legacy) | 101 |
The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi.(legacy) | 72 |
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The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi. | 1 | 3 | 4 | 1 | 2 | 5 | 3 |
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02whole.pdf | 131 |
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