Symposium - Wheat Proteins & Dough Properties
Field | Value | Language |
dc.contributor.editor | Johnson, Clare | en |
dc.date.accessioned | 2008-07-19 | |
dc.date.available | 2008-07-19 | |
dc.date.issued | 1998-07-15 | |
dc.identifier.uri | http://hdl.handle.net/2123/2580 | |
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 | 14 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Genetic modification | en |
dc.subject | Amylose | en |
dc.subject | Noodles | en |
dc.subject | Starch granules | en |
dc.subject | Molecular markers | en |
dc.subject | Antibodies | en |
dc.subject | Heat stress | en |
dc.subject | Glutenin macropolymer | en |
dc.subject | Yeast | en |
dc.subject | Communication training | en |
dc.subject | Protein chemistry | en |
dc.subject | Dough quality | en |
dc.title | Symposium - Wheat Proteins & Dough Properties | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Quality Wheat CRC | en |
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