Effects of processing parameters on dough sheet properties
Field | Value | Language |
dc.contributor.author | Morgenstern, M. P | |
dc.contributor.author | Al-Hakkak, F | |
dc.contributor.author | Pedersen, B. M | |
dc.contributor.author | Larsen, Nigel | |
dc.date.accessioned | 2008-07-29 | |
dc.date.available | 2008-07-29 | |
dc.date.issued | 2001-08-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2629 | |
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 | 54 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Bread dough | en |
dc.subject | Energy use | en |
dc.subject | Dough rheology | en |
dc.subject | Bakery machinery | en |
dc.subject | Processing temperature | en |
dc.subject | Bread quality | en |
dc.subject | Crumb texture | en |
dc.subject | New Zealand | en |
dc.title | Effects of processing parameters on dough sheet properties | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Quality Wheat CRC | en |
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