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dc.contributor.editorJohnson, Clare
dc.date.accessioned2008-07-19
dc.date.available2008-07-19
dc.date.issued1998-10-01
dc.identifier.urihttp://hdl.handle.net/2123/2583
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.ispartofseries17en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectMicrobiologyen
dc.subjectFlour qualityen
dc.subjectStarch propertiesen
dc.subjectAmyloseen
dc.subjectAmylopectinen
dc.subjectFrozen doughen
dc.subjectBaking ovensen
dc.subjectResearcher-industry collaborationen
dc.subjectDough sheetingen
dc.subjectMoulden
dc.subjectColiformsen
dc.subjectBacillusen
dc.subjectStarch granulesen
dc.titleMilling and Baking Program Review for Industryen
dc.typeReport, Technicalen_AU
dc.contributor.departmentQuality Wheat CRCen


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