The influence of gluten proteins on the mixing and baking properties of four secondary hexaploid triticales

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dc.contributor.authorPena, Roberto Javieren_US
dc.date.accessioned2014-11-21T21:54:37Z
dc.date.available2014-11-21T21:54:37Z
dc.date.issued1984en_US
dc.degree.disciplinePlant Scienceen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extentxiii, 148 leaves :en_US
dc.identifier99122595850001651en_US
dc.identifier.urihttp://hdl.handle.net/1993/28618
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe influence of gluten proteins on the mixing and baking properties of four secondary hexaploid triticalesen_US
dc.typedoctoral thesisen_US
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