A study of the relationship between glutenin and the spaghetti-making quality of durum wheat

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dc.contributor.authorWasik, Ronald Joseph.en_US
dc.date.accessioned2012-12-14T16:56:04Z
dc.date.available2012-12-14T16:56:04Z
dc.date.issued1973en_US
dc.degree.disciplinePlant Scienceen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extentxii, 127 p. :en_US
dc.identifierocm72808940en_US
dc.identifier.urihttp://hdl.handle.net/1993/13329
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleA study of the relationship between glutenin and the spaghetti-making quality of durum wheaten_US
dc.typedoctoral thesisen_US
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