Application of Ultrasound to Dough Processing – Experimental Results
Field | Value | Language |
dc.contributor.author | Larsen, Nigel | |
dc.contributor.author | MacKay, Fiona | |
dc.contributor.author | Henderson, Mark | |
dc.contributor.author | Wilson, Arran | |
dc.date.accessioned | 2008-07-19 | |
dc.date.available | 2008-07-19 | |
dc.date.issued | 1999-03-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2588 | |
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 | 23 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Bread manufacture | en |
dc.subject | Bakery ingredients | en |
dc.subject | Crumb quality | en |
dc.subject | Loaf volume | en |
dc.subject | Dough mixing | en |
dc.subject | Sound attenuation | en |
dc.title | Application of Ultrasound to Dough Processing – Experimental Results | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Quality Wheat CRC | en |
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