Review of Program 5 - Flour and Dough Components and their Interaction

Title:	Review of Program 5 - Flour and Dough Components and their Interaction
Authors:	Johnson, Clare Quality Wheat CRC
Keywords:	Dough rheology Flour quality Gluten proteins Dough quality genes Dough extensibility Noodle texture Breeding Grain hardness Glutenin polymers Immunoassays Variety identification Dough mixer
Issue Date:	May-2000
Publisher:	Quality Wheat CRC (Australia)
Series/Report no.:	QWCRC Reports 40
URI:	http://hdl.handle.net/2123/2613
Department/Unit/Centre:	Quality Wheat CRC
Rights and Permissions:	Copyright Value Added Wheat CRC (Australia)
Type of Work:	Technical Report
Appears in Collections:	Project Reports - Value Added Wheat CRC (Australia)

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