Statistics for The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi.
Total visits
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| The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi. | 0 |
Total visits per month
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| October 2025 | 0 |
| November 2025 | 0 |
| December 2025 | 0 |
| January 2026 | 0 |
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| March 2026 | 0 |
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File Visits
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| 01front.pdf | 3 |
| 02whole.pdf | 3 |