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Gluten quality and the effect of dilution of wheat flours with starch

by: Hopkins, John William, author

Publication date: 1930

Topics: Wheat, Dilution, Wheat -- Gluten content

Publisher: Edmonton, Alberta : University of Alberta

Collection: ualberta_theses; university_of_alberta_libraries; toronto

Contributor: University of Alberta Libraries

Language: English

A thesis submitted to the University of Alberta in partial fulfillment of the requirements for the degree of Master of Science

"August, 1930."

Includes bibliographical references (leaves 39-41)

38

41 leaves : 28 cm

M.Sc. University of Alberta

Addeddate: 2018-05-14 13:53:46

Associated-names: University of Alberta. Department of Field Crops

Bookplateleaf: 0006

Box_number: B29739

Call number: 7113369

Camera: Canon EOS 5D Mark II

External-identifier: urn:oclc:record:1156386373

Foldoutcount: 0

Identifier: glutenqualityeff00hopk

Identifier-ark: ark:/13960/t87h8k02c

Invoice: 1

Ocr_converted: abbyy-to-hocr 1.1.37

Full catalog record: MARCXML

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University of Alberta Theses and Dissertations

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