Meneguce, B., Faria, R. T. d., Destro, D., Fonseca Júnior, N. d. S., & Faria, A. P. (2005). Genotype x year interaction for cooking time and its correlation with mass and imbibition percentage on food type soybean.
Chicago Style CitationMeneguce, Beatriz, Ricardo Tadeu de Faria, Deonisio Destro, Nelson da Silva Fonseca Júnior, and Anderson Paranzini Faria. Genotype X Year Interaction for Cooking Time and Its Correlation With Mass and Imbibition Percentage On Food Type Soybean. 2005.
MLA CitationMeneguce, Beatriz, et al. Genotype X Year Interaction for Cooking Time and Its Correlation With Mass and Imbibition Percentage On Food Type Soybean. 2005.
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