Better Durum Grain for Premium Pasta - Pasta Benchmarking Component
Field | Value | Language |
dc.contributor.author | Sissons, M. J | |
dc.contributor.author | Hare, R | |
dc.contributor.author | Batey, Ian L | |
dc.contributor.author | Clark, J. A | |
dc.date.accessioned | 2008-07-16 | |
dc.date.available | 2008-07-16 | |
dc.date.issued | 1997-06-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2573 | |
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 | 5 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Wheat breeding | en |
dc.subject | Starch quality | en |
dc.subject | Australian pasta | en |
dc.subject | Wheat varieties | en |
dc.subject | Italian pasta | en |
dc.subject | Starch viscosity | en |
dc.subject | Spaghetti | en |
dc.subject | Gluten proteins | en |
dc.subject | Pasta colour | en |
dc.title | Better Durum Grain for Premium Pasta - Pasta Benchmarking Component | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Quality Wheat CRC | en |
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