Browsing by Subject Protein content
|Aug-1999||The Effects of Wheat Types, Flour Quality Attributes and Processing Conditions on the Quality of Extruded Snack Foods||Htoon, Aung K; Evans, Anthony J; Sellahewa, J; Quality Wheat CRC|
|Aug-1996||Pilot Milling Studies: Value addition through new flour milling technologies||Moss, Ray; Quality Wheat CRC|
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