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dc.contributor.author Fyfe, Beverly Anne en_US
dc.date.accessioned 2014-11-27T21:38:04Z
dc.date.available 2014-11-27T21:38:04Z
dc.date.issued 1985 en_US
dc.identifier 99132894890001651 en_US
dc.identifier.uri http://hdl.handle.net/1993/29991
dc.description.abstract en_US
dc.format.extent xv, 218 leaves : en_US
dc.language en en_US
dc.rights en_US
dc.title The effect of protein content and alpha-amylase on the baking properties of triticale flour en_US
dc.degree.discipline Foods and Nutrition en_US


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