Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough

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dc.contributor.authorEdwards, Nancy Marjorieen_US
dc.date.accessioned2013-04-18T14:21:00Z
dc.date.available2013-04-18T14:21:00Z
dc.date.issued2002en_US
dc.degree.disciplineFood and Nutritional Sciencesen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extentxvi, 178 leaves :en_US
dc.identifier(Sirsi) AOC-9904en_US
dc.identifier.urihttp://hdl.handle.net/1993/18900
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleGluten and the starch-gluten interface in relation to the viscoelastic properties of durum doughen_US
dc.typedoctoral thesisen_US
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