Investigation of the relation between isopropanol-soluble proteins of different classes of wheat and the baking qualities of their flours.
Subtitle: Project N⁰: UR-E4-(10)-4; grant N⁰: FG-Be-102; report on the center's activities as from October 1, 1967, til March 31, 1968.
Contributors: Centre national d'assistance technique et de recherche appliquée.
Publisher: Nationaal Centrum voor Technische Hulp en Toegepast Onderzoek
Published: 1968
Place of publication: Antwerpen
Language: eng
Number of pages: 27
Subjects: Wheat.; Flour.; Proteins.; Baking.
Notes: Bibliography: leaf [28]