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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
Published online:
31 Oct 2007
Published in print:
19 May 2004
Book Chapter
Influence of Sulphur Fertilisation on the Quantitative Composition of Gluten Protein Types in Wheat Flour
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Published:19 May 2004
Page range:
188 - 191
Citation
P. Koehler, H. Wieser, R. Gutser, and S. von Tucker, in Gluten Proteins, ed. D. Lafiandra, S. Masci, and R. D'Ovidio, The Royal Society of Chemistry, 2004, pp. 188-191.
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