Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential
| dc.contributor.author | Wu, Yangsheng. | en_US |
| dc.date.accessioned | 2015-12-31T21:56:48Z | |
| dc.date.available | 2015-12-31T21:56:48Z | |
| dc.date.issued | 1985 | en_US |
| dc.date.published | 1985 | en_US |
| dc.description | Call number: LD2668 .T4 1985 W8 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27601 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Flour--Evaluation. | en_US |
| dc.subject.LCSH | Baked products--Evaluation. | en_US |
| dc.subject.LCSH | Food--Protein content. | en_US |
| dc.subject.LCSH | Enriched cereal products--Evaluation. | en_US |
| dc.title | Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
