Relationship between high molecular weight subunits of glutenin and breadmaking quality of Canadian grown wheats

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dc.contributor.authorNg, Perry K. W.en_US
dc.date.accessioned2012-10-15T20:22:42Z
dc.date.available2012-10-15T20:22:42Z
dc.date.issued1987en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extent[vi], vii, 155 leaves :en_US
dc.identifierocm72794801en_US
dc.identifier.urihttp://hdl.handle.net/1993/9437
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleRelationship between high molecular weight subunits of glutenin and breadmaking quality of Canadian grown wheatsen_US
dc.typedoctoral thesisen_US
local.subject.manitobayesen_US
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