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dc.contributor.authorWrigley, Colin
dc.date.accessioned2008-07-19
dc.date.available2008-07-19
dc.date.issued1999-12-01
dc.identifier.urihttp://hdl.handle.net/2123/2598
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.rightsCopyright Value Added Wheat CRC (Australia)en
dc.rightsOtheren
dc.subjectBiotechnologyen
dc.subjectGMO bakery ingredientsen
dc.subjectInternational research collaborationen
dc.subjectWaxy wheaten
dc.subjectGluten proteinsen
dc.subjectOatsen
dc.subjectMass spectrometryen
dc.subjectFertilisersen
dc.subjectScientific journalsen
dc.titleA World View of Cereal Chemistry: Report on the 1999 Meeting of the AACCen
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
usyd.citation.volume34en


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