| 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 | en | 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.degree.discipline | Plant Science | en_US |
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