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Protein quality in wheat : changes in protein polymer composition during grain development and dough processing /

Diss. (sammanfattning) Alnarp : Sveriges lantbruksuniversitet, 2004. / Härtill 5 uppsatser.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/186603919
Date January 2004
CreatorsKuktaitė, Ramunė,
PublisherAlnarp : Dept. of Crop Science, Swedish Univ. of Agricultural Sciences,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceAbstract Full text

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