High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread-making quality
Material type:
TextLanguage: En Publication details: Wageningen (Netherlands) : Landbouwuniversiteit, 1992Description: 135 pagesSubject(s): DDC classification: - 664.7523 KOL
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Book | CIMMYT Knowledge Center: John Woolston Library | General Book Collection | 664.7523 KOL (Browse shelf(Opens below)) | 1 | Available | 625696 |
Total holds: 0
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| 664.752 ELI Cereals in breadmaking: A molecular colloidal approach | 664.752 FAR Rheology of wheat products | 664.752 FAR Rheology of wheat products | 664.7523 KOL High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread-making quality | 664.7523 YES Bread science and technology | 664.7550951 HOU Asian noodles: | 664.756 SER Quimica, almacenamiento e industrializacion de los cereales |
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General Book Collection