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|Feb-2000||Frozen Bread Dough Production||Quail, Ken; Zounis, Stephen; Quality Wheat CRC|
|Dec-1999||Effect of Starch Properties on Bread, Baking Part 1: A to B Starch Granule Ratio||Quail, Ken; Yun, Hon; Quality Wheat CRC|
|Jun-2003||Benchmarking North American Wheat Samples for Sponge and Dough Bread Production||Quail, Ken; Value Added Wheat CRC|
|Oct-2004||Replacement of Chlorination Treatment for Cake Flours||Quail, Ken; Germaine, Kirsty; Walker, Chuck; Value Added Wheat CRC|
|Nov-2004||Australian Wheat for the Sponge and Dough Bread Making Process||Quail, Ken; Lever, Tessa; Martin, David; Value Added Wheat CRC|