Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/13377
Type: Journal article
Title: Improvement of durum wheat pastamaking and breadmaking qualities
Author: Liu, C.Y.
Shepherd, K.
Rathjen, A.
Citation: Cereal Chemistry, 1996; 73(2):155-166
Publisher: American Association of Cereal Chemists
Issue Date: 1996
ISSN: 1943-3638
Statement of
Responsibility: 
C.-Y. Liu, K. W. Shepherd and A. J. Rathjen
Rights: © 1996 American Association of Cereal Chemists, Inc.
RMID: 0030003720
Published version: http://www.aaccnet.org.proxy.library.adelaide.edu.au/publications/cc/backissues/1996/Documents/CC1996a26.html
Appears in Collections:Agriculture, Food and Wine publications

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