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Source of Variation in Flour Protein Quantity and Quality of a Top-Yielding Korean Wheat Cultivar, Baegjoong Grown from Different Regions

Crossref DOI link: https://doi.org/10.1007/s12892-017-0148-0

Published Online: 2018-06-26

Published Print: 2018-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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