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Quality evaluation of spaghetti made from two subclasses of durum wheat and from hard winter wheats of different dark hard and vitreous count 468

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Quality evaluation of spaghetti made from two subclasses of durum wheat and from hard winter wheats of different dark hard and vitreous count 18 26 20 23 27 15 23

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LD2668T41982A37.pdf 142

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