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

Veuillez utiliser cette adresse pour citer ce document : https://di.univ-blida.dz/jspui/handle/123456789/16282

Affichage complet

Élément Dublin Core	Valeur	Langue
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
Collection(s) :	article

Fichier(s) constituant ce document :

Fichier	Description	Taille	Format
AGRO643.pdf	ARTICLE	3,59 MB	Adobe PDF	Voir/Ouvrir

DSpace JSPUI