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dc.contributor.authorMoss, Ray
dc.date.accessioned2008-07-15
dc.date.available2008-07-15
dc.date.issued1996-08-01
dc.identifier.urihttp://hdl.handle.net/2123/2568
dc.description.sponsorshipEstablished and supported under the Australian Government’s Cooperative Research Centre Programen
dc.publisherQuality Wheat CRC (Australia)en
dc.relation.ispartofseriesQWCRC Reportsen
dc.relation.ispartofseries1en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectWheat millingen
dc.subjectFlour qualityen
dc.subjectFlour ash contenten
dc.subjectProtein contenten
dc.subjectFrost damageen
dc.subjectNoodle qualityen
dc.subjectFlour colour gradeen
dc.subjectStarch viscosityen
dc.subjectGrain hardnessen
dc.titlePilot Milling Studies: Value addition through new flour milling technologiesen
dc.typeReport, Technicalen_AU
dc.contributor.departmentQuality Wheat CRCen


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