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dc.contributor.authorQuail, Ken
dc.contributor.authorLever, Tessa
dc.contributor.authorMartin, David
dc.date.accessioned2008-08-16
dc.date.available2008-08-16
dc.date.issued2004-11-01
dc.identifier.urihttp://hdl.handle.net/2123/2729
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.rightsCopyright Value Added Wheat CRC (Australia)en
dc.rightsOtheren
dc.subjectNorth American wheaten
dc.subjectWheat varietiesen
dc.subjectFlour millingen
dc.subjectBaking industryen
dc.subjectGlutenin proteinsen
dc.subjectDough qualityen
dc.subjectWheat marketingen
dc.titleAustralian Wheat for the Sponge and Dough Bread Making Processen
dc.typeReport, Technicalen
dc.rights.otherCopyright Value Added Wheat CRC (Australia)en
usyd.facultyFaculty of Science, School of Life and Environmental Sciencesen
usyd.departmentValue Added Wheat CRCen
usyd.citation.volume47en


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