Malting of Triticum dicoccum (Khapli) Wheat: Response to Gibberellic Acid and Use in Baking
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1135–1138, July 1983
How to Cite
SINGH, T., MANINDER, K. and BAINS, G. S. (1983), Malting of Triticum dicoccum (Khapli) Wheat: Response to Gibberellic Acid and Use in Baking. Journal of Food Science, 48: 1135–1138. doi: 10.1111/j.1365-2621.1983.tb09176.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/7/82; revised 3/4/83; accepted 3/25/83.
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