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  4. D1. Contributo in Atti di convegno
Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/39438
DC FieldValueLanguage
dc.contributor.authorPanichi, D.en
dc.contributor.authorMasci, Stefaniaen
dc.contributor.authorDe Ambrogio, E.en
dc.contributor.authorLafiandra, D.en
dc.date.accessioned2020-10-20T23:03:29Z-
dc.date.available2020-10-20T23:03:29Z-
dc.date.issued2010en
dc.identifier.urihttp://hdl.handle.net/2067/39438-
dc.titleRelationships between protein composition and gluten strength in a set of durum wheat RILsen
dc.typeconferenceObjecten
dc.relation.isbn9782738012814en
dc.relation.journalGluten Proteins 2009en
dc.relation.firstpage147en
dc.relation.lastpage150en
dc.relation.numberofpages4en
dc.relation.conferencenameGluten Proteins 2009en
dc.type.miur273en
dc.publisher.nameINRAen
dc.publisher.placePARISen
dc.publisher.countryFRAen
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
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