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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 315

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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 12 17 25 15 11 13 10

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LD2668T41982A37.pdf 80

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