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Field Value
 
Title Effects of solvent retention capacities, pentosan content, and dough rheological properties on sugar snap cookie quality in Chinese soft wheat genotypes
 
Names Zhang, Q.
Zhang, Y.
He, Zhonghu
Peña-Bautista, R.J.
Date Issued 2007 (iso8601)
Genre Article
Access Condition Restricted Access
Identifier http://hdl.handle.net/10883/2543