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

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dc.contributor.authorChong, Patricia
dc.date.accessioned2018-11-22T00:07:23Z
dc.date.available2018-11-22T00:07:23Z
dc.date.copyright2003
dc.date.issued2003
dc.date.updated2018-11-21T06:55:20Z
dc.format.extentxix, 213 leaves
dc.identifier.otherb2193920
dc.identifier.urihttp://hdl.handle.net/1885/151139
dc.language.isoen_AUen_AU
dc.rightsAuthor retains copyrighten_AU
dc.subject.lccQK898.G49C56 2003
dc.subject.lcshGluten
dc.subject.lcshPlant proteins
dc.subject.lcshFlour
dc.subject.lcshNoodles
dc.titleContribution of the glutenins towards structure and texture in white salted and yellow alkaline noodles
dc.typeThesis (PhD)en_AU
dcterms.accessRightsOpen Accessen_AU
local.description.notesThesis (Ph.D.)--Australian National University, 2003en_AU
local.identifier.doi10.25911/5d5e70dc230c9
local.mintdoimint
local.type.statusAccepted Versionen_AU

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