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Biscuit-making quality of backcross derivatives of wheat differing in kernel hardness
Author(s):
M.T LABUSCHAGNE
,
A Claassen
,
C.S. Deventer
,
M.T. Labuschagne
,
J. Claassen
,
C. DEVENTER
Publication date:
1997
Journal:
Euphytica
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Irish Journal of Agricultural and Food Research
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ScienceOpen disciplines:
Food science & Technology
,
Chemistry
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