Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/37502| Title: | Modifying kernel composition for technological and nutritional improvement of durum and bread wheat | Authors: | Lafiandra, D. Masci, Stefania Sestili, F. Botticella, E. Panichi, D. Janni, M. Dovidio, R. Margiotta, B. |
Journal: | Proceedings of 58th Australian Cereal Chemistry Conference | Issue Date: | 2008 | URI: | http://hdl.handle.net/2067/37502 |
| Appears in Collections: | D1. Contributo in Atti di convegno |
Show full item record
All documents in the "Unitus Open Access" community are published as open access.
All documents in the community "Prodotti della Ricerca" are restricted access unless otherwise indicated for specific documents