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

By: Kuktaitė, RamunėLanguage: English Publication details: Alnarp SLU 2004Description: 40+7+10+9+26+27ISBN: 91-576-6778-0ISSN: 1401-6249Subject(s): WHEAT TRITICUM PROTEIN COMPOSITION GLUTEN BREAD-MAKING QUALITYDDC classification: 633.1 Other classification: Qddda
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Item type Current library Call number Status Date due Barcode
phd thesis NordGen Library

Växthusvägen 12
234 56 Alnarp
Sverige Sweden

 633.1 (Browse shelf (Opens below)) Not for loan (Referens) 5085

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