Pasta-making quality in Triticum durum. New indices from the ratio among protein components separated by SDS-PAGE von Galterio, G., Grita, L., Brunori, A.

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Influence of environment and protein composition on durum wheat technological quality von Galterio, G., D'Egidio, M. G.

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Associations between electrophoretic composition of proteins, quality characteristics and agronomic attributes of durum wheats II. Protein-quality associations von Autran, J.C., Galterio, G.

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Associations between electrophoretic composition of proteins, quality characteristics and agronomic attributes of durum wheats I. Protein-protein associations von Autran, J.C., Galterio, G.

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Evaluation of chemical and technological characteristics of new lines of Triticum turgidum ssp dicoccum von Galterio, G., Cardarilli, D., Codianni, P., Acquistucci, R.

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Bread-making quality indices in Triticum aestivum progenies. Implications in breeding for better bread wheat von Brunori, A, Galterio, G, Zannettino, C, Pogna, N.E

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Pasta-making quality in Triticum durum. New induces from the ratio among protein components separated by SDS-PAGE von Galterio, G, Grita, L, Brunori, A

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Associations between electrophoretic composition of proteins, quality characteristics and agronomic attributes of durum wheats. 1. Protein-protein associations von AUTRAN, J. C, GALTERIO, G

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Assessment of the agronomic and technological characteristics of Triticum turgidum ssp. dicoccum Schrank and T. spelta L von Galterio, Giovanni, Codianni, Pasquale, Giusti, Anna Maria, Pezzarossa, Beatrice, Cannella, Carlo

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Chemical, technological, and nutritional characteristics of two lines of "farro" (Triticum turgidum ssp. dicoccum) von Acquistucci, Rita, Aureli, Gabriella, Codianni, Pasquale, Colonna, Michaela, Galterio, Giovanni

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In vitro toxicity testing of alcohol-soluble proteins from diploid wheat triticum monococcum in celiac disease von De Vincenzi, Massimo, Luchetti, Roberto, Giovannini, Claudio, Pogna, Norberto E., Saponaro, Carlo, Galterio, Giovanni, Gasbarrini, Giovanni

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Proteines totales et composition proteique de semoules de bles durs Italiens; correlations avec la qualite des pates alimentaires von D'Egidio, M. G., Fortini, S., Galterio, G., Mariani, B. M., Sgrulletta, D., Volpi, M.

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