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| Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid? | | European food research and technology |
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| Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours | | Journal of cereal science |
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| Costs and risks of conforming to EU traceability requirements: the case of hard red spring wheat | | Agribusiness |
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