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) |
File | Description | Size | Format | |
---|---|---|---|---|
QWCRC Report 40.pdf | 1.99 MB | Adobe PDF |
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