Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough

Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough

Show other versions (1)
Bibliographic Details
Main Author: Edwards, Nancy Marjorie
Published: 2013
Online Access:http://hdl.handle.net/1993/18900
id ndltd-LACETR-oai-collectionscanada.gc.ca-MWU.1993-18900
record_format oai_dc
spelling ndltd-LACETR-oai-collectionscanada.gc.ca-MWU.1993-189002014-03-29T03:47:21Z Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough Edwards, Nancy Marjorie 2013-04-18T14:21:00Z 2013-04-18T14:21:00Z 2002 http://hdl.handle.net/1993/18900
collection NDLTD
sources NDLTD
description
author Edwards, Nancy Marjorie
spellingShingle Edwards, Nancy Marjorie
Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough
author_facet Edwards, Nancy Marjorie
author_sort Edwards, Nancy Marjorie
title Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough
title_short Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough
title_full Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough
title_fullStr Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough
title_full_unstemmed Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough
title_sort gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough
publishDate 2013
url http://hdl.handle.net/1993/18900
work_keys_str_mv AT edwardsnancymarjorie glutenandthestarchgluteninterfaceinrelationtotheviscoelasticpropertiesofdurumdough
_version_ 1716661414245957632

Similar Items