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Journal: Foods, 2021
Volume: 10
Number: 156
156
Article: Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production
Authors: by Verica Takač, Viola Tóth, Marianna Rakszegi, Sanja Mikić, Milan Mirosavljević and Ankica Kondić-Špika
Link: https://www.mdpi.com/2304-8158/10/1/156

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