Please use this identifier to cite or link to this item:
|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
Quality Wheat CRC
|Publisher:||Quality Wheat CRC (Australia)|
|Series/Report no.:||QWCRC Reports|
|Department/Unit/Centre:||Quality Wheat CRC|
|Rights and Permissions:||Copyright Value Added Wheat CRC (Australia)|
|Type of Work:||Technical Report|
|Appears in Collections:||Project Reports - Value Added Wheat CRC (Australia)|
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|QWCRC Report 32.pdf||1.61 MB||Adobe PDF||View/Open|
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