Citation

Corbellini M. , Canevar M.G. , Mazza L. , Ciaffi M. , Lafiandra D. Borghi B. (1997) Effect of the Duration and Intensity of Heat Shock During Grain Filling on Dry Matter and Protein Accumulation, Technological Quality and Protein Composition in Bread and Durum Wheat. Functional Plant Biology 24, 245-260.

https://doi.org/10.1071/PP96067