Analysis of key flour quality parameters including protein content, wet gluten, moisture, ash, and Zeleny sedimentation values in synthetic wheat lines.
收藏Figshare2025-10-10 更新2026-04-28 收录
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https://figshare.com/articles/dataset/Analysis_of_key_flour_quality_parameters_including_protein_content_wet_gluten_moisture_ash_and_Zeleny_sedimentation_values_in_synthetic_wheat_lines_/30331785
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资源简介：
Analysis of key flour quality parameters including protein content, wet gluten, moisture, ash, and Zeleny sedimentation values in synthetic wheat lines.
创建时间：
2025-10-10
