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dc.contributor.authorCopeland, Les
dc.contributor.authorJohnson, Clare
dc.date.accessioned2008-07-19
dc.date.available2008-07-19
dc.date.issued1999-07-15
dc.identifier.urihttp://hdl.handle.net/2123/2593
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.ispartofseries28en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.rightsOtheren
dc.subjectIntellectual propertyen
dc.subjectScientific writingen
dc.subjectStarch polymersen
dc.subjectDough extensibilityen
dc.subjectPatentsen
dc.subjectPostgraduate researchen
dc.subjectWheat yielden
dc.subjectGrain hardnessen
dc.subjectFermentationen
dc.subjectProteomicsen
dc.titleCommunications Workshop and Postgraduate Symposiumen
dc.typeReport, Technicalen
dc.rights.otherCopyright Value Added Wheat CRC (Australia)en
usyd.facultyFaculty of Science, School of Life and Environmental Sciencesen
usyd.departmentQuality Wheat CRCen


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