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I. The isolation and characterization of a soluble wheat flour protein

II. Protein changes in the wheat kernel during maturation

dc.contributor.advisorAbbott, Donald C.
dc.contributor.authorFish, Wayne William
dc.date.accessioned2016-02-01T22:05:57Z
dc.date.available2016-02-01T22:05:57Z
dc.date.issued1967-07
dc.identifier.urihttps://hdl.handle.net/11244/27314
dc.formatapplication/pdf
dc.languageen_US
dc.rightsCopyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material.
dc.titleI. The isolation and characterization of a soluble wheat flour protein
dc.titleII. Protein changes in the wheat kernel during maturation
dc.contributor.committeeMemberEbner, Kurt E.
dc.contributor.committeeMemberOdell, George V.
dc.contributor.committeeMemberEisenbraun, E. J.
dc.contributor.committeeMemberGorin, George
osu.filenameThesis-1967D-F532i.pdf
osu.accesstypeOpen Access
dc.type.genreDissertation
dc.type.materialText
thesis.degree.disciplineChemistry
thesis.degree.grantorOklahoma State University


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