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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/2569

Title: Comparison of industrial and laboratory dough mixers and development
Authors: Larsen, Nigel
Haigh, Kathy
Wilson, Arran
Higgins, Peggy
Quality Wheat CRC
Keywords: Processing prediction
Laboratory-scale testing
Mechanical dough development
Computer control
Dough micro-structure
Bread crumb quality
Research-industry collaboration
Issue Date: Jun-1997
Publisher: Quality Wheat CRC (Australia)
Series/Report no.: QWCRC Reports
2
URI: http://hdl.handle.net/2123/2569
Department/Unit/Centre: Quality Wheat CRC
Appears in Collections:Project Reports - Value Added Wheat CRC (Australia)

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