{"title":"Evaluation of the Apogee Wheat Variety for its Utilization in Baked Products and Noodles","authors":"Patrick V. Veillard, J. Kokini","doi":"10.3727/154296608785908606","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":86963,"journal":{"name":"Habitation (Elmsford, N.Y.)","volume":"11 1","pages":"185-201"},"PeriodicalIF":0.0000,"publicationDate":"2008-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.3727/154296608785908606","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Habitation (Elmsford, N.Y.)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3727/154296608785908606","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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