Effects of wheat millstream refinement on flour colour, dough rheology, and protein composition

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dc.contributor.authorMachet, Anne-Sophieen_US
dc.date.accessioned2013-03-26T16:19:58Z
dc.date.available2013-03-26T16:19:58Z
dc.date.issued2005en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.format.extentxxi, 212 leaves :en_US
dc.identifier(Sirsi) a1615317en_US
dc.identifier.urihttp://hdl.handle.net/1993/18106
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleEffects of wheat millstream refinement on flour colour, dough rheology, and protein compositionen_US
dc.typemaster thesisen_US
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