Rrjedha e Aktivitetit

• Rob Davey ndryshoj setin e të dhënave Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality over 2 years ago

• Rob Davey krijoi setin e të dhënave Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality over 2 years ago