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dc.contributor.editorJohnson, Clareen
dc.date.accessioned2008-07-19
dc.date.available2008-07-19
dc.date.issued1998-07-15
dc.identifier.urihttp://hdl.handle.net/2123/2580
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.ispartofseries14en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectGenetic modificationen
dc.subjectAmyloseen
dc.subjectNoodlesen
dc.subjectStarch granulesen
dc.subjectMolecular markersen
dc.subjectAntibodiesen
dc.subjectHeat stressen
dc.subjectGlutenin macropolymeren
dc.subjectYeasten
dc.subjectCommunication trainingen
dc.subjectProtein chemistryen
dc.subjectDough qualityen
dc.titleSymposium - Wheat Proteins & Dough Propertiesen
dc.typeReport, Technicalen_AU
dc.contributor.departmentQuality Wheat CRCen


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