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dc.contributor.authorSouthan, Michael
dc.date.accessioned2008-07-29
dc.date.available2008-07-29
dc.date.issued2001-02-01
dc.identifier.urihttp://hdl.handle.net/2123/2632
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.ispartofseries47en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectFlour yielden
dc.subjectGrain sizeen
dc.subjectBakery water absorptionen
dc.subjectBread qualityen
dc.subjectNoodlesen
dc.subjectChinese steamed breaden
dc.subjectAsh in flouren
dc.subjectWheat varietiesen
dc.subjectSoft wheaten
dc.subjectHard wheaten
dc.titlePilot Milling Studiesen
dc.typeReport, Technicalen_AU
dc.contributor.departmentQuality Wheat CRCen


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