Influence of ergot on spring wheat milling and baking quality
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| Veröffentlicht in: | Cereal chemistry 1975, Vol.52 (1), p.101-107 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
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| container_end_page | 107 |
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| container_issue | 1 |
| container_start_page | 101 |
| container_title | Cereal chemistry |
| container_volume | 52 |
| creator | Shuey, W.C Sibbitt, L.D D'Appolonia, B.L |
| description | |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 1975, Vol.52 (1), p.101-107 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_fao_agris_US201302715449 |
| source | EZB-FREE-00999 freely available EZB journals |
| subjects | Claviceps purpurea |
| title | Influence of ergot on spring wheat milling and baking quality |
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