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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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