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