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GrainGenes Author Report: Edwards NM

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Author	Edwards NM
Paper	Edwards NM et al. (2003) Role of gluten and its components in determining durum semolina dough viscoelastic properties Cereal Chemistry 80:755-763. Rao VK et al. (2001) Stress-relaxation properties of Mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance Journal of Cereal Science 34:215-232.

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