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The biochemical basis of pasta cooking quality. Its consequences for durum wheat breeders [protein, gliadin, glutenin, lipid, starch, enzyme, macromolecular interaction]

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Material type: Article

ArticlePublication details: 1984ISSN:

Subject(s): DDC classification:

In: Sciences des Aliments v. 4, no. 4, p. 551-566

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Article	CIMMYT Knowledge Center: John Woolston Library	AGRIS Collection	85-116846 (Browse shelf(Opens below))	Available

Total holds: 0

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Previous	85-115988 Innovation in the Philippine agricultural machinery industry	85-116023 Mechanization of rice production in developing Asian countries [Japan, Taiwan and Korea]:	85-116403 Criteri per la utilizzazione di una funzione adattante le rese al variare dei volumi stagionali irrigui	85-116846 The biochemical basis of pasta cooking quality. Its consequences for durum wheat breeders [protein, gliadin, glutenin, lipid, starch, enzyme, macromolecular interaction]	86-000133 La politica agraria en una economia de mercado:	86-000267 Food aid: reflections on a decade of action	86-000388 Memorias de la reunion de trabajo sobre administracion y mercadeo en empresas de semillas	Next

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