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    Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress

    Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress by Maryke Labuschagne, Carlos Guzmán, Keneuoe Phakela, Barend Wentzel, Angeline van Biljon

    Published 2021-05-01
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