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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 351

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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 25 15 11 13 11 18 17

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LD2668T41982A37.pdf 86

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