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Alexandra Przewieslik-Allen

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Scientific Reports|April 5, 2020
Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flourAlison Lovegrove, Till K Pellny, Kirsty L Hassall, et al.
Food Chemistry: X|June 20, 2020
Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquorByoung Min, Louise Salt, Peter Wilde, et al.
Plant Biotechnology Journal|March 23, 2024
Development of a next generation SNP genotyping array for wheatAmanda J Burridge, Mark Winfield, Alexandra Przewieslik-Allen, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Scientific Reports|April 5, 2020
Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flourAlison Lovegrove, Till K Pellny, Kirsty L Hassall, et al.
Food Chemistry: X|June 20, 2020
Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquorByoung Min, Louise Salt, Peter Wilde, et al.
Plant Biotechnology Journal|March 23, 2024
Development of a next generation SNP genotyping array for wheatAmanda J Burridge, Mark Winfield, Alexandra Przewieslik-Allen, et al.
Pageof 1