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dc.contributor.authorBékés, F
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/2123/2599
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.ispartofseries35en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.rightsOtheren
dc.subjectWheat proteinsen
dc.subjectDough qualityen
dc.subjectGenes for bread qualityen
dc.subjectFlour millingen
dc.subjectStarch qualityen
dc.subjectWater absorption of flouren
dc.titlePrediction of the dough properties of blended flours based on variety mixen
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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