Wheat flour protein solubility in relation to breadmaking quality of different genotypes

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dc.contributor.authorFaraj, Abdul Kiprutoen_US
dc.date.accessioned2013-03-07T20:31:22Z
dc.date.available2013-03-07T20:31:22Z
dc.date.issued1993en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxii, 192 leaves :en_US
dc.identifierocm00021620en_US
dc.identifier.urihttp://hdl.handle.net/1993/17523
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleWheat flour protein solubility in relation to breadmaking quality of different genotypesen_US
dc.typemaster thesisen_US
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