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dc.contributor.authorWilson, Arran
dc.date.accessioned2008-07-16
dc.date.available2008-07-16
dc.date.issued1997-12-01
dc.identifier.urihttp://hdl.handle.net/2123/2574
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.ispartofseries6en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectBread qualityen
dc.subjectComputer controlen
dc.subjectImage analysisen
dc.subjectIndustry trendsen
dc.subjectSponge-and-dough processen
dc.subjectFrozen doughen
dc.subjectBromateen
dc.subjectBagelsen
dc.titleInternational Baking Industry Expo, 1997en
dc.typeReport, Technicalen_AU
dc.contributor.departmentQuality Wheat CRCen


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