The effect of protein content and alpha-amylase on the baking properties of triticale flour

The effect of protein content and alpha-amylase on the baking properties of triticale flour

Bibliographic Details
Main Author:	Fyfe, Beverly Anne
Published:	2014
Online Access:	http://hdl.handle.net/1993/29991

Internet

http://hdl.handle.net/1993/29991