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Outline of four degrees of diversification for understanding bread wheat quality

Tom Hellemans (UGent)
(2020)
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(UGent) , (UGent) , (UGent) and (UGent)
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Keywords
wheat, HPLC, yield, starch, protein, bread, extrusion

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Citation

Please use this url to cite or link to this publication:

MLA
Hellemans, Tom. Outline of Four Degrees of Diversification for Understanding Bread Wheat Quality. Ghent University. Faculty of Bioscience Engineering, 2020.
APA
Hellemans, T. (2020). Outline of four degrees of diversification for understanding bread wheat quality. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Chicago author-date
Hellemans, Tom. 2020. “Outline of Four Degrees of Diversification for Understanding Bread Wheat Quality.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Chicago author-date (all authors)
Hellemans, Tom. 2020. “Outline of Four Degrees of Diversification for Understanding Bread Wheat Quality.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Vancouver
1.
Hellemans T. Outline of four degrees of diversification for understanding bread wheat quality. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2020.
IEEE
[1]
T. Hellemans, “Outline of four degrees of diversification for understanding bread wheat quality,” Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium, 2020.
@phdthesis{8646228,
  author       = {{Hellemans, Tom}},
  isbn         = {{9789463572828}},
  keywords     = {{wheat,HPLC,yield,starch,protein,bread,extrusion}},
  language     = {{eng}},
  pages        = {{XXIII, 304}},
  publisher    = {{Ghent University. Faculty of Bioscience Engineering}},
  school       = {{Ghent University}},
  title        = {{Outline of four degrees of diversification for understanding bread wheat quality}},
  year         = {{2020}},
}