Biochemical properties of wheat gluten proteins in relation to breadmaking quality

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dc.contributor.authorFu, Bin Xiaoen_US
dc.date.accessioned2012-11-23T21:53:15Z
dc.date.available2012-11-23T21:53:15Z
dc.date.issued1997en_US
dc.degree.disciplineFood and Nutritional Sciencesen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extentxv, 240 leaves :en_US
dc.identifier(Sirsi) AJT-4185en_US
dc.identifier.urihttp://hdl.handle.net/1993/12273
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleBiochemical properties of wheat gluten proteins in relation to breadmaking qualityen_US
dc.typedoctoral thesisen_US
local.subject.manitobayesen_US
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