Show simple item record

FieldValueLanguage
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.relation.ispartofseries42en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
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_AU
dc.contributor.departmentQuality Wheat CRCen


Show simple item record

Associated file/s

Associated collections

Show simple item record

There are no previous versions of the item available.