From seed to bread: variation in quality in a set of old durum wheat cultivars.
Marina MeflehPaola ConteCostantino FaddaFrancesco GiuntaRosella MotzoPublished in: Journal of the science of food and agriculture (2019)
Old Italian durum wheats continue to boast significant biodiversity and are worth exploring in low-input production systems. © 2019 Society of Chemical Industry.
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