The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat /

Description

Thesis (Ph. D.)--University of Adelaide, Dept. of Plant Science, 1998. / Includes bibliographical references (leaves 223-249).

Links & Downloads

1. http://web4.library.adelaide.edu.au/theses/09APSP/09apsps525.pdf

Tags

Wheat

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/222574285
Date	January 1900
Creators	Shahriari-Ahmadi, Farajollah.
Source Sets	OCLC
Language	English
Detected Language	English
Source	Title page, contents and summary only