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ndltd-MANITOBA-oai-mspace.lib.umanitoba.ca-1993-15700
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ndltd-MANITOBA-oai-mspace.lib.umanitoba.ca-1993-157002014-01-31T03:36:17Z Physical properties of flour proteins in relation to breadmaking quality Tanaka, Kenji. 2013-01-28T17:27:22Z 2013-01-28T17:27:22Z 1970 http://hdl.handle.net/1993/15700
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NDLTD
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NDLTD
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description |
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author |
Tanaka, Kenji.
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Tanaka, Kenji.
Physical properties of flour proteins in relation to breadmaking quality
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author_facet |
Tanaka, Kenji.
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author_sort |
Tanaka, Kenji.
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title |
Physical properties of flour proteins in relation to breadmaking quality
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title_short |
Physical properties of flour proteins in relation to breadmaking quality
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title_full |
Physical properties of flour proteins in relation to breadmaking quality
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title_fullStr |
Physical properties of flour proteins in relation to breadmaking quality
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title_full_unstemmed |
Physical properties of flour proteins in relation to breadmaking quality
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title_sort |
physical properties of flour proteins in relation to breadmaking quality
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publishDate |
2013
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url |
http://hdl.handle.net/1993/15700
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work_keys_str_mv |
AT tanakakenji physicalpropertiesofflourproteinsinrelationtobreadmakingquality
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_version_ |
1716631267100852224
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