Pilot Milling Studies: Value addition through new flour milling technologies
Field | Value | Language |
dc.contributor.author | Moss, Ray | |
dc.date.accessioned | 2008-07-15 | |
dc.date.available | 2008-07-15 | |
dc.date.issued | 1996-08-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2568 | |
dc.description.sponsorship | Established and supported under the Australian Government’s Cooperative Research Centre Program | en |
dc.publisher | Quality Wheat CRC (Australia) | en |
dc.relation.ispartofseries | QWCRC Reports | en |
dc.relation.ispartofseries | 1 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Wheat milling | en |
dc.subject | Flour quality | en |
dc.subject | Flour ash content | en |
dc.subject | Protein content | en |
dc.subject | Frost damage | en |
dc.subject | Noodle quality | en |
dc.subject | Flour colour grade | en |
dc.subject | Starch viscosity | en |
dc.subject | Grain hardness | en |
dc.title | Pilot Milling Studies: Value addition through new flour milling technologies | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Quality Wheat CRC | en |
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