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GrainGenes Author Report: Baardseth P

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Author	Baardseth P
Paper	Tronsmo KM et al. (2003) Comparison of small and large deformation rheological properties of wheat dough and gluten Cereal Chemistry 80:587-595. Baardseth P et al. (2000) The effects of bread making process and wheat quality on French baguettes Journal of Cereal Science 32:73-87.

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