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Genotypic performance of Australian durum under single and combined water-deficit and heat stress during reproduction
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Characterization of gliadin, secalin and hordein fractions using analytical techniques
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a) Comparison of firmness in various samples SA1: refined wheat flour
Comparison of water-soluble (WS) proteins of wheat from whole meal and
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Droplet formation in a T-junction with thermal forcing: (a) The