The effect of protein content and alpha-amylase on the baking properties of triticale flour

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dc.contributor.authorFyfe, Beverly Anneen_US
dc.date.accessioned2014-11-27T21:38:04Z
dc.date.available2014-11-27T21:38:04Z
dc.date.issued1985en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxv, 218 leaves :en_US
dc.identifier99132894890001651en_US
dc.identifier.urihttp://hdl.handle.net/1993/29991
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe effect of protein content and alpha-amylase on the baking properties of triticale flouren_US
dc.typemaster thesisen_US
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