Comparison of gluten strength, mixing properties, baking quality and spaguetti quality of some canadian durum and common wheats
Material type:
ArticlePublication details: 1981
In:
Canadian Institute of Food Science and Technology Journal v. 14, no. 2, p. 108-111
| Item type | Current library | Collection | Call number | Status | |
|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | Reprints Collection | REP-9977 (Browse shelf(Opens below)) | Available |
Total holds: 0
English
Alicia Cortez
Reprints Collection