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dc.contributor.authorMacKay, Fiona
dc.date.accessioned2008-07-17
dc.date.available2008-07-17
dc.date.issued1998-02-01
dc.identifier.urihttp://hdl.handle.net/2123/2575
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.ispartofseries8en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectFood processingen
dc.subjectCavitationen
dc.subjectBubble structureen
dc.subjectEmulsificationen
dc.subjectDough mixingen
dc.subjectMeasurement of physical propertiesen
dc.titleApplications of Ultrasound to Dough Processing - Literature Reviewen
dc.typeReport, Technicalen_AU
dc.contributor.departmentQuality Wheat CRCen


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