Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

  • Artiona Laze, Valentina Arapi, Evelina Ceca, Kristi Gusho, Lato Pezo, Ferdi Brahushi, Desimir Kneževic
  • Periodica Polytechnica Chemical Engineering, May 2019, Periodica Polytechnica Budapest University of Technology and Economics
  • DOI: 10.3311/ppch.13185

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http://dx.doi.org/10.3311/ppch.13185

The following have contributed to this page: Dr Lato L Pezo