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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/2596

Title: The Effects of Wheat Types, Flour Quality Attributes and Processing Conditions on the Quality of Extruded Snack Foods
Authors: Htoon, Aung K
Evans, Anthony J
Sellahewa, J
Quality Wheat CRC
Keywords: Wheat quality
Hard wheats
Protein content
Polenta
Maize flour
Research-industry collaboration
Flour ash
Wholemeal
Puffed wheat
Product texture
Organoleptic quality
Aroma
Air bubbles
Crisp food
Issue Date: Aug-1999
Publisher: Quality Wheat CRC (Australia)
Series/Report no.: QWCRC Reports
32
URI: http://hdl.handle.net/2123/2596
Department/Unit/Centre: Quality Wheat CRC
Appears in Collections:Project Reports - Value Added Wheat CRC (Australia)

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