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On the difference in the polypeptide composition of glutenins from wheats with different baking qualities
On the difference in the polypeptide composition of glutenins from wheats with different baking qualities
1985
V. P. Bogdanov
T. V. Gorpinchenko
E. M. Belousova
Sevast apos
S. S. yanova
M A Osanova
N. P. Shevchenko
Keywords:
Chemistry
Chromatography
polypeptide composition
Food science
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