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Gluten Proteins
Edited by
Domenico Lafiandra;
Domenico Lafiandra
University of Tuscia, Italy
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R D'Ovidio
R D'Ovidio
University of Tuscia, Italy
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Hardback ISBN:
978-0-85404-633-1
PDF ISBN:
978-1-84755-209-9
No. of Pages:
488
Publication date:
19 May 2004
Book Chapter
Qualitative and Quantitative Analysis of Gliadin Composition in an Old Hungarian Wheat Population
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Published:19 May 2004
Page range:
140 - 143
Citation
A. Juhász, R. Haraszi, O. Larroque, M. Gianibelli, F. Békés, and Z. Bedő, in Gluten Proteins, ed. D. Lafiandra, S. Masci, and R. D'Ovidio, The Royal Society of Chemistry, 2004, pp. 140-143.
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