Adelaide Research & Scholarship
Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/69027
| Citations | ||
| Scopus | Web of Science® | Altmetric |
|---|---|---|
|
?
|
?
|
|
| Type: | Journal article |
| Title: | Waxy durum and fat differ in their actions as improvers of bread quality |
| Author: | Mouliney, M. Lavery, B. Sharma, R. Jenner, C. |
| Citation: | Journal of Cereal Science, 2011; 54(3):317-323 |
| Publisher: | Academic Press Ltd Elsevier Science Ltd |
| Issue Date: | 2011 |
| ISSN: | 0733-5210 |
| Statement of Responsibility: | Maud Mouliney, Brian Lavery, Rajinder Sharma and Colin Jenner |
| Rights: | © 2011 Elsevier Ltd. All rights reserved. |
| DOI: | 10.1016/j.jcs.2011.06.009 |
| Published version: | http://dx.doi.org/10.1016/j.jcs.2011.06.009 |
| Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.