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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/2729

Title: Australian Wheat for the Sponge and Dough Bread Making Process
Authors: Quail, Ken
Lever, Tessa
Martin, David
Value Added Wheat CRC
Keywords: North American wheat
Wheat varieties
Flour milling
Baking industry
Glutenin proteins
Dough quality
Wheat marketing
Issue Date: Nov-2004
Publisher: Value Added Wheat CRC (Australia)
Series/Report no.: VAWCRC Reports
47
URI: http://hdl.handle.net/2123/2729
Department/Unit/Centre: Value Added Wheat CRC
Appears in Collections:Project Reports - Value Added Wheat CRC (Australia)

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