Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

M.A. Elfattah, R.M. Elsanhoty, M.F. Ramadan, M.O. Osman
  • Cereal Research Communications, December 2016, Akademiai Kiado
  • DOI: 10.1556/0806.44.2016.024

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http://dx.doi.org/10.1556/0806.44.2016.024

The following have contributed to this page: Professor Mohamed Fawzy Ramadan Hassanien and Professor Mohamed Fawzy Ramadan Hassanien