Breadmaking quality of durum wheat : effects of semolina particle size, fermentation time and glutenin molecular size

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dc.contributor.authorDavid, Pratibaen_US
dc.date.accessioned2013-05-01T16:56:40Z
dc.date.available2013-05-01T16:56:40Z
dc.date.issued2003en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxviii, 163 leaves :en_US
dc.identifier(Sirsi) AQA-3877en_US
dc.identifier.urihttp://hdl.handle.net/1993/19866
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleBreadmaking quality of durum wheat : effects of semolina particle size, fermentation time and glutenin molecular sizeen_US
dc.typemaster thesisen_US
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