| id |
ndltd-MANITOBA-oai-mspace.lib.umanitoba.ca-1993-15700
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| record_format |
oai_dc
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| spelling |
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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| collection |
NDLTD
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| sources |
NDLTD
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| description |
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| author |
Tanaka, Kenji.
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| spellingShingle |
Tanaka, Kenji.
Physical properties of flour proteins in relation to breadmaking quality
|
| author_facet |
Tanaka, Kenji.
|
| author_sort |
Tanaka, Kenji.
|
| title |
Physical properties of flour proteins in relation to breadmaking quality
|
| title_short |
Physical properties of flour proteins in relation to breadmaking quality
|
| title_full |
Physical properties of flour proteins in relation to breadmaking quality
|
| title_fullStr |
Physical properties of flour proteins in relation to breadmaking quality
|
| title_full_unstemmed |
Physical properties of flour proteins in relation to breadmaking quality
|
| 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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