Bibliography: leaves 223-249. / vi, 249, [9] leaves of plates : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Demonstrates association between Glu-3 alleles encoding low molecular weight glutenins and the dough properties of wheat flours, as well as the interaction between Glu-3 and Glu-1 (high moilecular weight glutenin) in determing dough properties. / Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 1998
| Identifer | oai:union.ndltd.org:ADTP/263526 |
| Date | January 1996 |
| Creators | Shahriari-Ahmadi, Farajollah |
| Source Sets | Australiasian Digital Theses Program |
| Language | en_US |
| Detected Language | English |
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