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dc.contributor.authorQuail, Ken
dc.contributor.authorYun, Hon
dc.date.accessioned2008-07-19
dc.date.available2008-07-19
dc.date.issued1999-12-01
dc.identifier.urihttp://hdl.handle.net/2123/2602
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.ispartofseries38en
dc.rightsOtheren
dc.subjectFlour swelling poweren
dc.subjectStarch granule sizeen
dc.subjectRapid Visco Analyseren
dc.subjectBread crumb firmnessen
dc.subjectGluten proteinsen
dc.subjectMicroscopyen
dc.subjectStarch viscosityen
dc.subjectFlour qualityen
dc.subjectTest bakingen
dc.titleEffect of Starch Properties on Bread, Baking Part 1: A to B Starch Granule Ratioen
dc.typeReport, Technicalen
usyd.facultyFaculty of Science, School of Life and Environmental Sciencesen
usyd.departmentQuality Wheat CRCen


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