Physical properties of flour proteins in relation to breadmaking quality

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dc.contributor.authorTanaka, Kenji.en_US
dc.date.accessioned2013-01-28T17:27:22Z
dc.date.available2013-01-28T17:27:22Z
dc.date.issued1970en_US
dc.degree.disciplinePlant Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentx, 113 leaves :en_US
dc.identifierocm72806175en_US
dc.identifier.urihttp://hdl.handle.net/1993/15700
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titlePhysical properties of flour proteins in relation to breadmaking qualityen_US
dc.typemaster thesisen_US
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