Comparison of industrial and laboratory dough mixers and development
Field | Value | Language |
dc.contributor.author | Larsen, Nigel | |
dc.contributor.author | Haigh, Kathy | |
dc.contributor.author | Wilson, Arran | |
dc.contributor.author | Higgins, Peggy | |
dc.date.accessioned | 2008-07-15 | |
dc.date.available | 2008-07-15 | |
dc.date.issued | 1997-06-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2569 | |
dc.description.sponsorship | Established and supported under the Australian Government’s Cooperative Research Centre Program | en |
dc.language.iso | en | en |
dc.publisher | Quality Wheat CRC (Australia) | en |
dc.relation.ispartofseries | QWCRC Reports | en |
dc.relation.ispartofseries | 2 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Processing prediction | en |
dc.subject | Laboratory-scale testing | en |
dc.subject | Mechanical dough development | en |
dc.subject | Computer control | en |
dc.subject | Dough micro-structure | en |
dc.subject | Bread crumb quality | en |
dc.subject | Research-industry collaboration | en |
dc.title | Comparison of industrial and laboratory dough mixers and development | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Quality Wheat CRC | en |
Associated file/s
Associated collections