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|Title:||Effect of Starch Properties on Bread, Baking Part 1: A to B Starch Granule Ratio|
Quality Wheat CRC
|Keywords:||Flour swelling power|
Starch granule size
Rapid Visco Analyser
Bread crumb firmness
|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 38.PDF||479.59 kB||Adobe PDF||View/Open|
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