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dc.contributor.authorLarsen, Nigel
dc.contributor.authorMacKay, Fiona
dc.contributor.authorHenderson, Mark
dc.contributor.authorWilson, Arran
dc.date.accessioned2008-07-19T02:31:17Z
dc.date.available2008-07-19T02:31:17Z
dc.date.issued1999-03
dc.identifier.urihttp://hdl.handle.net/2123/2588
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.ispartofseries23en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectBread manufactureen
dc.subjectBakery ingredientsen
dc.subjectCrumb qualityen
dc.subjectLoaf volumeen
dc.subjectDough mixingen
dc.subjectSound attenuationen
dc.titleApplication of Ultrasound to Dough Processing – Experimental Resultsen
dc.typeTechnical Reporten
dc.contributor.departmentQuality Wheat CRCen


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