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dc.contributor.authorQuail, Ken
dc.date.accessioned2008-08-16T07:08:16Z
dc.date.available2008-08-16T07:08:16Z
dc.date.issued2003-06
dc.identifier.urihttp://hdl.handle.net/2123/2717
dc.description.sponsorshipEstablished and supported under the Australian Government’s Cooperative Research Centre Programen
dc.language.isoenen
dc.publisherValue Added Wheat CRC (Australia)en
dc.relation.ispartofseriesVAWCRC Reportsen
dc.relation.ispartofseries30en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectNorth Americaen
dc.subjectwheaten
dc.subjectAustraliaen
dc.subjectsponge and doughen
dc.subjectSuncoen
dc.subjectKennedyen
dc.subjectbenchmarken
dc.subjectCWRSen
dc.subjectDNSen
dc.subjectmilling extraction rateen
dc.subjectashen
dc.subjectflour colouren
dc.subjectproteinen
dc.subjectstarch damageen
dc.subjectwater absorptionen
dc.subjectdough strengthen
dc.subjectdough developmenten
dc.subjectdough stabilityen
dc.subjectdough resistanceen
dc.subjecttest bakingen
dc.titleBenchmarking North American Wheat Samples for Sponge and Dough Bread Productionen
dc.typeTechnical Reporten
dc.contributor.departmentValue Added Wheat CRCen


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