CARLOS GUZMÁN GARCÍAJUAN BAUTISTA ALVAREZ CABELLO2026-01-292026-01-29201110.1002/jsfa.43582-s2.0-79958742909https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23236Agronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsAgronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsAmylose content and starch properties in emmer and durum wheat lines with different waxy proteins compositionresearch article