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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/2583

Title: Milling and Baking Program Review for Industry
Authors: Johnson, Clare (ed)
Quality Wheat CRC
Keywords: Microbiology
Flour quality
Starch properties
Amylose
Amylopectin
Frozen dough
Baking ovens
Researcher-industry collaboration
Dough sheeting
Mould
Coliforms
Bacillus
Starch granules
Issue Date: Oct-1998
Publisher: Quality Wheat CRC (Australia)
Series/Report no.: QWCRC Reports
17
URI: http://hdl.handle.net/2123/2583
Department/Unit/Centre: Quality Wheat CRC
Appears in Collections:Project Reports - Value Added Wheat CRC (Australia)

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