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dc.contributor.authorDepalo, Ada
dc.date.accessioned2008-07-19
dc.date.available2008-07-19
dc.date.issued1999-08-01
dc.identifier.urihttp://hdl.handle.net/2123/2595
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.ispartofseries31en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectArnott’s biscuitsen
dc.subjectWheat varietiesen
dc.subjectBiscuit qualityen
dc.subjectDough extensibilityen
dc.subjectFlour protein contenten
dc.subjectCookie qualityen
dc.titleQuality Wheat CRC Factory Trialsen
dc.typeReport, Technicalen_AU
dc.contributor.departmentQuality Wheat CRCen


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