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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/22459
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dc.contributor.authorShahriari-Ahmadi, Farajollahen
dc.date.issued1996en
dc.identifier.urihttp://hdl.handle.net/2440/22459-
dc.descriptionBibliography: leaves 223-249.en
dc.descriptionvi, 249, [9] leaves of plates : ill. ; 30 cm.en
dc.description.abstractDemonstrates 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.en
dc.format.extent181419 bytesen
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.subject.ddc533.11/233 21en
dc.subject.lcshWheat Genetics.en
dc.titleThe effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi.en
dc.typeThesisen
dc.contributor.schoolDept. of Plant Scienceen
dc.provenanceThis 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: http://www.adelaide.edu.au/legals-
dc.description.dissertationThesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 1998en
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