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Title: Review of Program 5 - Flour and Dough Components and their Interaction
Authors: Johnson, Clare (ed)
Quality Wheat CRC
Keywords: Dough rheology
Flour quality
Gluten proteins
Dough quality genes
Dough extensibility
Noodle texture
Breeding
Grain hardness
Glutenin polymers
Immunoassays
Variety identification
Dough mixer
Issue Date: May-2000
Publisher: Quality Wheat CRC (Australia)
Series/Report no.: QWCRC Reports
40
URI: http://hdl.handle.net/2123/2613
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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