Glute: Diferenzas entre revisións
Contido eliminado Contido engadido
Recuperando 6 fontes e etiquetando 0 como mortas.) #IABot (v2.0 |
Recuperando 7 fontes e etiquetando 0 como mortas.) #IABot (v2.0 |
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|last1=Curtis |first1=B.C. |last2=Rajaram |first2=S. |last3=Macpherson |first3=H.G.
|title=Bread Wheat, Improvement and production — FAO Plant Production and Protection Series No. #30. |url=http://www.fao.org/DOCREP/006/Y4011E/y4011e05.htm |accessdate=2007-08-21}}
* {{Cita web |last=Pfluger |first=Laura |title=Marker Assisted Selection in Wheat, ''Quality traits. Gluten Strength'', Coordinated Agricultural Project (funded by USDACREES) |url=http://maswheat.ucdavis.edu/protocols/gluten/index.htm |accessdate=2007-09-29 |urlarquivo=https://web.archive.org/web/20130121180539/http://maswheat.ucdavis.edu/protocols/gluten/index.htm |dataarquivo=21 de xaneiro de 2013 |urlmorta=si }}
* {{Cita libro|publisher=USDA Cereal Disease Laboratory|title=Agricultural Databases, Statistics etc.|url=http://www.ars.usda.gov/Main/docs.htm?docid=11017|accessdate=2007-9-2007|urlarquivo=https://web.archive.org/web/20130121161328/http://www.ars.usda.gov/Main/docs.htm?docid=11017|dataarquivo=21-01-2013|urlmorta=si}}
* {{Cita libro |last=Wieser |first=H. |title=Cereal Chemistry and Dough Properties, KL1-''Gluten Chemistry'' |publisher=German Research Centre of Food Chemistry and Cereal Chemistry and Hans-Dieter-Belitz-Institute for Cereal Grain Research, D-85748 Garching, Germany |year=2007 |url=http://fp.cerealsandeurope.net/events/sourdough/session1.htm |accessdate=2007-09-27 |urlarquivo=https://web.archive.org/web/20080616051402/http://fp.cerealsandeurope.net/events/sourdough/session1.htm |dataarquivo=16 de xuño de 2008 |urlmorta=si }}
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