Please use this identifier to cite or link to this item:
Type: Thesis
Title: The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi.
Author: Shahriari-Ahmadi, Farajollah
Issue Date: 1996
School/Discipline: Dept. of Plant Science
Abstract: Demonstrates association between Glu-3 alleles encoding low molecular weight glutenins and the dough properties of wheat flours, as well as the interaction between Glu-3 and Glu-1 (high moilecular weight glutenin) in determing dough properties.
Dissertation Note: Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 1998
Subject: Wheat Genetics.
Description: Bibliography: leaves 223-249.
vi, 249, [9] leaves of plates : ill. ; 30 cm.
Provenance: This electronic version is made publicly available by the University of Adelaide in accordance with its open access policy for student theses. Copyright in this thesis remains with the author. This thesis may incorporate third party material which has been used by the author pursuant to Fair Dealing exception. If you are the author of this thesis and do not wish it to be made publicly available or If you are the owner of any included third party copyright material you wish to be removed from this electronic version, please complete the take down form located at:
Appears in Collections:Research Theses

Files in This Item:
File Description SizeFormat 
01front.pdf177.17 kBAdobe PDFView/Open
02whole.pdf14.61 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.