Gluten proteins hold key to bread quality

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dc.contributor.authorPathirana, R.en_US
dc.date.accessioned2010-07-06T10:36:51Z
dc.date.available2010-07-06T10:36:51Z
dc.date.issued1992en_US
dc.identifier.citationVidurava, 14(3 and 4):p.28-30en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/5605
dc.publisherNARESA:Colomboen_US
dc.subjectWheaten_US
dc.subjectNutritive valueen_US
dc.subjectFood standardsen_US
dc.subjectBreaden_US
dc.subjectQuality improvementen_US
dc.subjectBiotechnologyen_US
dc.subjectFood inspectionen_US
dc.subject.lccFood scienceen_US
dc.titleGluten proteins hold key to bread qualityen_US
dc.typeArticleen_US

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