Frozen Bread Dough Production
Field | Value | Language |
dc.contributor.author | Quail, Ken | |
dc.contributor.author | Zounis, Stephen | |
dc.date.accessioned | 2008-07-29 | |
dc.date.available | 2008-07-29 | |
dc.date.issued | 2000-02-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2628 | |
dc.description.sponsorship | Established and supported under the Australian Government’s Cooperative Research Centre Program | en |
dc.language.iso | en | en |
dc.publisher | Quality Wheat CRC (Australia) | en |
dc.relation.ispartofseries | QWCRC Reports | en |
dc.relation.ispartofseries | 42 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Dough mixing | en |
dc.subject | Bakery ingredients | en |
dc.subject | Storage periods | en |
dc.subject | Bread marketing | en |
dc.subject | Protein composition | en |
dc.subject | Year activity | en |
dc.subject | Ice crystals | en |
dc.subject | Research-industry collaboration | en |
dc.title | Frozen Bread Dough Production | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Quality Wheat CRC | en |
Associated file/s
Associated collections