Effect of high molecular weight glutenins and D-zone gliadins on bread-making quality in german wheat  varieties

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DC Field	Value	Language
dc.contributor.author	Bronneke, V.	-
dc.date.accessioned	2022-05-23T07:05:05Z	-
dc.date.available	2022-05-23T07:05:05Z	-
dc.date.issued	2000	-
dc.identifier.uri	https://di.univ-blida.dz/jspui/handle/123456789/16282	-
dc.description	2000. VOL, 28,N° 1-2	fr_FR
dc.language.iso	en	fr_FR
dc.relation.ispartofseries	VOL, 28;N° 1-2	-
dc.title	Effect of high molecular weight glutenins and D-zone gliadins on bread-making quality in german wheat varieties	fr_FR
dc.type	Article	fr_FR
Appears in Collections:	articles

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