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dc.contributor.authorHtoon, Aung K
dc.contributor.authorEvans, Anthony J
dc.contributor.authorSellahewa, J
dc.date.accessioned2008-07-19
dc.date.available2008-07-19
dc.date.issued1999-08-01
dc.identifier.urihttp://hdl.handle.net/2123/2596
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.ispartofseries32en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectWheat qualityen
dc.subjectHard wheatsen
dc.subjectProtein contenten
dc.subjectPolentaen
dc.subjectMaize flouren
dc.subjectResearch-industry collaborationen
dc.subjectFlour ashen
dc.subjectWholemealen
dc.subjectPuffed wheaten
dc.subjectProduct textureen
dc.subjectOrganoleptic qualityen
dc.subjectAromaen
dc.subjectAir bubblesen
dc.subjectCrisp fooden
dc.titleThe Effects of Wheat Types, Flour Quality Attributes and Processing Conditions on the Quality of Extruded Snack Foodsen
dc.typeReport, Technicalen_AU
dc.contributor.departmentQuality Wheat CRCen


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