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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.rightsCopyright All Rights Reserveden
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
dc.rights.otherCopyright Value Added Wheat CRC (Australia)en
usyd.facultySeS faculties schools::Faculty of Science::School of Life and Environmental Sciencesen
usyd.departmentQuality Wheat CRCen
usyd.citation.volume47en


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