Strong gluten and whole-grain bread. Prairie Grain Development Committee (Prairie Recommending Committee for Wheat, Rye, and Triticale), February 21-23, Banff, Alberta.
Citation
Gélinas, P. and McKinnon, C.M. (2012 Internal). Strong gluten and whole-grain bread. Prairie Grain Development Committee (Prairie Recommending Committee for Wheat, Rye, and Triticale), February 21-23, Banff, Alberta. (Report)
Publication date
2012-12-31