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Chemical, technological, and nutritional characteristics of two lines of “farro” (
Triticum turgidum
ssp.
dicoccum
)
Author(s):
Rita Acquistucci
,
Gabriella Aureli
,
Pasquale Codianni
,
Michaela Colonna
,
Giovanni Galterio
Publication date:
2004
Journal:
Food / Nahrung
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Society for Scholarly Publishing: Annual Meeting Poster Collection
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DOI::
10.1002/food.200300411
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