The Effects of Wheat Types, Flour Quality Attributes and Processing Conditions on the Quality of Extruded Snack Foods
Field | Value | Language |
dc.contributor.author | Htoon, Aung K | |
dc.contributor.author | Evans, Anthony J | |
dc.contributor.author | Sellahewa, J | |
dc.date.accessioned | 2008-07-19 | |
dc.date.available | 2008-07-19 | |
dc.date.issued | 1999-08-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2596 | |
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 | 32 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Wheat quality | en |
dc.subject | Hard wheats | en |
dc.subject | Protein content | en |
dc.subject | Polenta | en |
dc.subject | Maize flour | en |
dc.subject | Research-industry collaboration | en |
dc.subject | Flour ash | en |
dc.subject | Wholemeal | en |
dc.subject | Puffed wheat | en |
dc.subject | Product texture | en |
dc.subject | Organoleptic quality | en |
dc.subject | Aroma | en |
dc.subject | Air bubbles | en |
dc.subject | Crisp food | en |
dc.title | The Effects of Wheat Types, Flour Quality Attributes and Processing Conditions on the Quality of Extruded Snack Foods | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Quality Wheat CRC | en |
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