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dc.contributor.authorTanaka, Kenji.en_US
dc.date.accessioned2012-09-10T19:39:04Z
dc.date.available2012-09-10T19:39:04Z
dc.date.issued1972en_US
dc.identifierocm72806176en_US
dc.identifier.urihttp://hdl.handle.net/1993/8750
dc.description.abstracten_US
dc.format.extentxi, 133 leaves :en_US
dc.language.isoengen_US
dc.rightsen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titlePhysicochemical changes in flour proteins during dough mixingen_US
dc.typeinfo:eu-repo/semantics/doctoralThesis
dc.typedoctoral thesisen_US
dc.degree.disciplinePlant Scienceen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
local.subject.manitobayesen_US


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