Please use this identifier to cite or link to this item:
http://hdl.handle.net/2123/2613| 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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| File | Description | Size | Format | |
|---|---|---|---|---|
| QWCRC Report 40.pdf | 1.99 MB | Adobe PDF | View/Open |
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