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    Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits by Dubois, M. E., Gaido, Z. A., Manera, G. A., Maich, R. H.

    Published 1992
    “…A group of F₄ and F₅ lines of bread wheat (Triticum aestivum L), apt for semiarid region of central Argentine, was analyzed for bread making quality. Moreover, high molecular weight (HMW) glutenin subunit composition was determined. …”
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