The effect of protein content and alpha-amylase on the baking properties of triticale flour
dc.contributor.author | Fyfe, Beverly Anne | en_US |
dc.date.accessioned | 2014-11-27T21:38:04Z | |
dc.date.available | 2014-11-27T21:38:04Z | |
dc.date.issued | 1985 | en_US |
dc.degree.discipline | Foods and Nutrition | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | xv, 218 leaves : | en_US |
dc.identifier | 99132894890001651 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/29991 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | The effect of protein content and alpha-amylase on the baking properties of triticale flour | en_US |
dc.type | master thesis | en_US |
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