Please use this identifier to cite or link to this item:
http://hdl.handle.net/2123/2784
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| Title: | Why is protein so important, and why do flour millers want specific varieties at specific protein? |
| Authors: | Ronalds, John Johnson, Clare (ed) Quality Wheat CRC |
| Keywords: | Wheat end-use protein bread biscuit cake noodle soft wheat hard wheat dough strength resistance elasticity loaf volume gluten glutenin gliadin flour blending |
| Issue Date: | 1998 |
| Publisher: | Quality Wheat CRC (Australia) |
| Series/Report no.: | Quality Wheat Facts 4 |
| URI: | http://hdl.handle.net/2123/2784 |
| Department/Unit/Centre: | Quality Wheat CRC |
| Appears in Collections: | Newsletters and Factsheets -Value Added Wheat CRC (Australia) |
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