Bubbles in Food Conference 9-11 June ‘98 (report)
Field | Value | Language |
dc.contributor.author | Newberry, Marcus | |
dc.date.accessioned | 2008-07-19 | |
dc.date.available | 2008-07-19 | |
dc.date.issued | 1998-07-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2581 | |
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 | 15 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Dough rheology | en |
dc.subject | Extrusion | en |
dc.subject | Snack foods | en |
dc.subject | Bread crumb texture | en |
dc.subject | Biscuits | en |
dc.subject | Aerated desserts | en |
dc.subject | Image analysis | en |
dc.subject | New Zealand | en |
dc.subject | United Kingdom | en |
dc.title | Bubbles in Food Conference 9-11 June ‘98 (report) | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Quality Wheat CRC | en |
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