Please use this identifier to cite or link to this item:
|Title:||Baking Quality in Australian Varieties – Final Report|
|Authors:||Tonkin, R. E|
Cornish, G. B
Value Added Wheat CRC
Sponge and dough baking
|Publisher:||Value Added Wheat CRC (Australia)|
|Series/Report no.:||VAWCRC Reports|
|Department/Unit/Centre:||Value Added 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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|VAWCRC Report 76.pdf||1 MB||Adobe PDF||View/Open|
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