日本麺用コムギにおける高分子量グルテニンサブユニット構成，タンパク質含有率が製麺適性に及ぼす影響
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- Material Type
- 博士論文
- Author/Editor
- 渡邊, 美貴子Watanabe, Mikiko
- Author Heading
- Alternative Title
- Effects of high molecular weight glutenin subunits composition and protein content on noodle quality in Japanese soft wheat
- Degree grantor/type
- 鳥取大学
- Date Granted
- 2017-09-15
- Dissertation Number
- 甲第697号
- Degree Type
- 博士(農学)
- Text Language Code
- jpn