Characterization of acetic acid soluble and insoluble fractions of glutenin of bread wheat

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dc.contributor.authorDupuis, Brigitte G.en_US
dc.date.accessioned2013-03-19T14:48:23Z
dc.date.available2013-03-19T14:48:23Z
dc.date.issued1995en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentx, 88 leaves :en_US
dc.identifierocm00146179en_US
dc.identifier.urihttp://hdl.handle.net/1993/17629
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleCharacterization of acetic acid soluble and insoluble fractions of glutenin of bread wheaten_US
dc.typemaster thesisen_US
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