Skip navigation
Skip navigation

Contribution of the glutenins towards structure and texture in white salted and yellow alkaline noodles

CollectionsOpen Access Theses
Date published: 2003
Type: Thesis (PhD)
DOI: 10.25911/5d5e70dc230c9
Access Rights: Open Access


File Description SizeFormat Image
b21939202-Chong_P.pdf174.84 MBAdobe PDFThumbnail

Items in Open Research are protected by copyright, with all rights reserved, unless otherwise indicated.

Updated:  22 January 2019/ Responsible Officer:  University Librarian/ Page Contact:  Library Systems & Web Coordinator