Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/32790
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dc.contributor.authorBenedettelli, S.en
dc.contributor.authorMargiotta, B.en
dc.contributor.authorPorceddu, E.en
dc.contributor.authorCiaffi, Marioen
dc.contributor.authorLafiandra, D.en
dc.date.accessioned2020-10-20T22:49:53Z-
dc.date.available2020-10-20T22:49:53Z-
dc.date.issued1992en
dc.identifier.urihttp://hdl.handle.net/2067/32790-
dc.titleEffects of the lack of the proteins controlled by genes at the Gli-D1/Glu-D3 loci on breadmaking qualityen
dc.typearticleen
dc.identifier.doi10.1016/j.bbr.2011.03.031en
dc.relation.issn7335210en
dc.relation.journalJOURNAL OF CEREAL SCIENCEen
dc.relation.firstpage69en
dc.relation.lastpage79en
dc.relation.numberofpages11en
dc.relation.conferencenameJOURNAL OF CEREAL SCIENCEen
dc.relation.volume16en
dc.relation.issue16en
dc.type.miur262en
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
crisitem.journal.journalissn0733-5210-
crisitem.journal.anceE090882-
Appears in Collections:A1. Articolo in rivista
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