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dc.contributor.authorSissons, M. J
dc.contributor.authorHare, R
dc.contributor.authorBatey, Ian L
dc.contributor.authorClark, J. A
dc.date.accessioned2008-07-16T08:15:19Z
dc.date.available2008-07-16T08:15:19Z
dc.date.issued1997-06
dc.identifier.urihttp://hdl.handle.net/2123/2573
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.relation.ispartofseries5en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectWheat breedingen
dc.subjectStarch qualityen
dc.subjectAustralian pastaen
dc.subjectWheat varietiesen
dc.subjectItalian pastaen
dc.subjectStarch viscosityen
dc.subjectSpaghettien
dc.subjectGluten proteinsen
dc.subjectPasta colouren
dc.titleBetter Durum Grain for Premium Pasta - Pasta Benchmarking Componenten
dc.typeTechnical Reporten
dc.contributor.departmentQuality Wheat CRCen


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