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dc.contributor.authorConforti, Frank D.en_US
dc.date.accessioned2015-07-09T20:43:47Z
dc.date.available2015-07-09T20:43:47Z
dc.date.issued1989en_US
dc.identifier.urihttp://hdl.handle.net/10919/54341
dc.format.extentxvii, 321 leavesen_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherVirginia Polytechnic Institute and State Universityen_US
dc.rightsThis Item is protected by copyright and/or related rights. Some uses of this Item may be deemed fair and permitted by law even without permission from the rights holder(s), or the rights holder(s) may have licensed the work for use under certain conditions. For other uses you need to obtain permission from the rights holder(s).en_US
dc.subject.lccLD5655.V856 1989.C664en_US
dc.subject.lcshFlour -- Testingen_US
dc.subject.lcshWheat products -- Testingen_US
dc.titleThe relationship of chlorination and protein and lipid content to baking quality of soft wheat flouren_US
dc.typeDissertationen_US
dc.contributor.departmentHuman Nutrition and Foodsen_US
dc.description.degreePh. D.en_US
dc.identifier.oclc21273992en_US
thesis.degree.namePh. D.en_US
thesis.degree.leveldoctoralen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineHuman Nutrition and Foodsen_US
dc.type.dcmitypeTexten_US


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