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  • Genotype x year interaction for cooking time and its correlation with mass and imbibition percentage on food type soybean

    Beatriz Meneguce, Ricardo Tadeu de Faria, Deonisio Destro, Nelson da Silva Fonseca Júnior, Anderson Paranzini Faria
    463-476
    2005-06-30
    DOI: https://doi.org/10.5433/1679-0359.2005v26n4p463
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