Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/39510
Type: Book chapter
Title: Prediction of dough properties for bread wheats
Author: Cornish, G.
Bekes, F.
Eagles, H.
Payne, P.
Citation: Gliadin and glutenin: The unique balance of wheat quality, 2006 / Wrigley, C., Bekes, F., Bushuk, W. (ed./s), pp.243-281
Publisher: American Association of Cereal Chemists International
Publisher Place: St Paul
Issue Date: 2006
ISBN: 9781891127519
RMID: 0020073502
Description (link): http://catdir.loc.gov/catdir/toc/fy0704/2006923537.html
Appears in Collections:Agriculture, Food and Wine publications

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