Physicochemical and structural studies of glutenin in relation to breadmaking quality

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dc.contributor.authorGao, Leien_US
dc.date.accessioned2013-04-08T16:00:59Z
dc.date.available2013-04-08T16:00:59Z
dc.date.issued1992en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extentxiii, 142 leaves :en_US
dc.identifierocm00011260en_US
dc.identifier.urihttp://hdl.handle.net/1993/18532
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titlePhysicochemical and structural studies of glutenin in relation to breadmaking qualityen_US
dc.typedoctoral thesisen_US
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