Please use this identifier to cite or link to this item:
http://hdl.handle.net/2123/2602
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| Title: | Effect of Starch Properties on Bread, Baking Part 1: A to B Starch Granule Ratio |
| Authors: | Quail, Ken Yun, Hon Quality Wheat CRC |
| Keywords: | Flour swelling power Starch granule size Rapid Visco Analyser Bread crumb firmness Gluten proteins Microscopy Starch viscosity Flour quality Test baking |
| Issue Date: | Dec-1999 |
| Publisher: | Quality Wheat CRC (Australia) |
| Series/Report no.: | QWCRC Reports 38 |
| URI: | http://hdl.handle.net/2123/2602 |
| 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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