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dc.contributor.authorCopeland, Les
dc.contributor.authorJohnson, Clare
dc.date.accessioned2008-07-29
dc.date.available2008-07-29
dc.date.issued2000-06-01
dc.identifier.urihttp://hdl.handle.net/2123/2630
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.ispartofseries45en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.rightsOtheren
dc.subjectRheologyen
dc.subjectStarch granulesen
dc.subjectParticle size analysisen
dc.subjectWheat proteinsen
dc.subjectField-Flow Fractionationen
dc.subjectGene technologyen
dc.subjectFood chemistryen
dc.subjectLipidsen
dc.subjectPolysaccharidesen
dc.subjectWater activityen
dc.subjectResistant starchen
dc.subjectNIR analysisen
dc.titlePolymer Colloids in Cereal-Based Foods - Workshopen
dc.typeReport, Technicalen
dc.rights.otherCopyright Value Added Wheat CRC (Australia)en
usyd.facultyFaculty of Science, School of Life and Environmental Sciencesen
usyd.departmentQuality Wheat CRCen


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