Physicochemical changes in flour proteins during dough mixing
dc.contributor.author | Tanaka, Kenji. | en_US |
dc.date.accessioned | 2012-09-10T19:39:04Z | |
dc.date.available | 2012-09-10T19:39:04Z | |
dc.date.issued | 1972 | en_US |
dc.identifier | ocm72806176 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/8750 | |
dc.description.abstract | en_US | |
dc.format.extent | xi, 133 leaves : | en_US |
dc.language.iso | eng | en_US |
dc.rights | en_US | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.title | Physicochemical changes in flour proteins during dough mixing | en_US |
dc.type | info:eu-repo/semantics/doctoralThesis | |
dc.type | doctoral thesis | en_US |
dc.degree.discipline | Plant Science | en_US |
dc.degree.level | Doctor of Philosophy (Ph.D.) | en_US |
local.subject.manitoba | yes | en_US |
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FGS - Electronic Theses and Practica [25494]
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Manitoba Heritage Theses [6053]
Contains full text Manitoba-related theses dating from 1902 to the present.