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A piece of bread.
Dried scraps of bread.
Let's make this two kinds of bread, bread a and bread b.
Loaf of bread.
A loaf of bread?
Consumer perception of bread quality, organic vs conventional bread.
1.The loaf of bread.
This suggested that Glu-A3 alleles affected the bread-making quality of bread wheat.
Low-molecular-weight glutenin subunits (LMW-GS) strongly influence the bread-making quality of bread wheat.
For the type of bread, this was: healthy (wholemeal, wheat meal or other brown bread) = 1, moderately healthy (both healthy and unhealthy) = 2 or unhealthy (white bread) = 3.
Wild collections of bread wheat do not exist, only landraces.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com