Analytical characterization of the flours.
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https://figshare.com/articles/dataset/Analytical_characterization_of_the_flours_/4694356
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资源简介：
Contents of water, ash, crude protein (CP) and the Osborne fractions albumins/globulins (ALGL), prolamins and glutelins of wheat, rye, barley and oat flours (mixture of four cultivars each).
创建时间：
2017-02-25
