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This article in CS

  1. Vol. 5 No. 6, p. 537-540
     
    Received: May 25, 1965
    Published: Nov, 1965


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doi:10.2135/cropsci1965.0011183X000500060016x

Interrelationships of Wheat Protein Content, Flour Sedimentation Value, Farinograph Peak Time, and Dough Mixing and Baking Characteristics in the F2 and F3 Generations of Winter Wheat, Triticum aestivum1

  1. Donald W. Sunderman,
  2. Martin Wise and
  3. E. Marie Sneed2

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