1. UnitusOpen
  2. Prodotti della ricerca
  3. D. Contributo in Atti di convegno
  4. D1. Contributo in Atti di convegno
Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/37502
DC FieldValueLanguage
dc.contributor.authorLafiandra, D.en
dc.contributor.authorMasci, Stefaniaen
dc.contributor.authorSestili, F.en
dc.contributor.authorBotticella, E.en
dc.contributor.authorPanichi, D.en
dc.contributor.authorJanni, M.en
dc.contributor.authorDovidio, R.en
dc.contributor.authorMargiotta, B.en
dc.date.accessioned2020-10-20T22:59:49Z-
dc.date.available2020-10-20T22:59:49Z-
dc.date.issued2008en
dc.identifier.urihttp://hdl.handle.net/2067/37502-
dc.titleModifying kernel composition for technological and nutritional improvement of durum and bread wheaten
dc.typeconferenceObjecten
dc.relation.isbn1876892185en
dc.relation.journalProceedings of 58th Australian Cereal Chemistry Conferenceen
dc.relation.firstpage18en
dc.relation.lastpage21en
dc.relation.numberofpages4en
dc.relation.conferencenameProceedings of 58th Australian Cereal Chemistry Conferenceen
dc.type.miur273en
dc.publisher.namePanozzo J.F. and Black C.K.en
dc.publisher.placeNORTH RYDEen
dc.publisher.countryAUSen
item.fulltextNo Fulltext-
item.openairetypeconferenceObject-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:D1. Contributo in Atti di convegno
Show simple item record

Page view(s)

90
Last Week
0
Last month
1
checked on Apr 17, 2024

Google ScholarTM

Check


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