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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/69027
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dc.contributor.authorMouliney, M.-
dc.contributor.authorLavery, B.-
dc.contributor.authorSharma, R.-
dc.contributor.authorJenner, C.-
dc.date.issued2011-
dc.identifier.citationJournal of Cereal Science, 2011; 54(3):317-323-
dc.identifier.issn0733-5210-
dc.identifier.urihttp://hdl.handle.net/2440/69027-
dc.description.statementofresponsibilityMaud Mouliney, Brian Lavery, Rajinder Sharma and Colin Jenner-
dc.language.isoen-
dc.publisherAcademic Press Ltd Elsevier Science Ltd-
dc.rights© 2011 Elsevier Ltd. All rights reserved.-
dc.source.urihttp://dx.doi.org/10.1016/j.jcs.2011.06.009-
dc.titleWaxy durum and fat differ in their actions as improvers of bread quality-
dc.typeJournal article-
dc.identifier.doi10.1016/j.jcs.2011.06.009-
pubs.publication-statusPublished-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest

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