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dc.contributor.authorLarsen, Nigel
dc.contributor.authorHaigh, Kathy
dc.contributor.authorWilson, Arran
dc.contributor.authorHiggins, Peggy
dc.date.accessioned2008-07-15
dc.date.available2008-07-15
dc.date.issued1997-06-01
dc.identifier.urihttp://hdl.handle.net/2123/2569
dc.description.sponsorshipEstablished and supported under the Australian Government’s Cooperative Research Centre Programen
dc.language.isoenen
dc.publisherQuality Wheat CRC (Australia)en
dc.relation.ispartofseriesQWCRC Reportsen
dc.rightsOtheren
dc.subjectProcessing predictionen
dc.subjectLaboratory-scale testingen
dc.subjectMechanical dough developmenten
dc.subjectComputer controlen
dc.subjectDough micro-structureen
dc.subjectBread crumb qualityen
dc.subjectResearch-industry collaborationen
dc.titleComparison of industrial and laboratory dough mixers and developmenten
dc.typeReport, Technicalen
usyd.facultyFaculty of Science, School of Life and Environmental Sciencesen
usyd.departmentQuality Wheat CRCen
usyd.citation.volume2en


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