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dc.contributor.authorQuail, Ken
dc.contributor.authorZounis, Stephen
dc.date.accessioned2008-07-29
dc.date.available2008-07-29
dc.date.issued2000-02-01
dc.identifier.urihttp://hdl.handle.net/2123/2628
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.rightsCopyright All Rights Reserveden
dc.subjectDough mixingen
dc.subjectBakery ingredientsen
dc.subjectStorage periodsen
dc.subjectBread marketingen
dc.subjectProtein compositionen
dc.subjectYear activityen
dc.subjectIce crystalsen
dc.subjectResearch-industry collaborationen
dc.titleFrozen Bread Dough Productionen
dc.typeReport, Technicalen
dc.rights.otherCopyright Value Added Wheat CRC (Australia)en
usyd.facultySeS faculties schools::Faculty of Science::School of Life and Environmental Sciencesen
usyd.departmentQuality Wheat CRCen
usyd.citation.volume42en


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