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dc.contributor.authorLi, Xia
dc.date.accessioned2008-07-19
dc.date.available2008-07-19
dc.date.issued1999-03-01
dc.identifier.urihttp://hdl.handle.net/2123/2590
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.ispartofseries25en
dc.rightsOtheren
dc.subjectWheat breedingen
dc.subjectBiscuit qualityen
dc.subjectSoft wheaten
dc.subjectCookie textureen
dc.subjectWheat varietiesen
dc.subjectDough strengthen
dc.subjectIrrigationen
dc.titleTest Baking Results for Flour Samples Received from the University of Sydneyen
dc.typeReport, Technicalen
usyd.facultyFaculty of Science, School of Life and Environmental Sciencesen
usyd.departmentQuality Wheat CRCen


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