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dc.contributor.authorQuail, Ken
dc.contributor.authorGermaine, Kirsty
dc.contributor.authorWalker, Chuck
dc.date.accessioned2008-08-16
dc.date.available2008-08-16
dc.date.issued2004-10-01
dc.identifier.urihttp://hdl.handle.net/2123/2730
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.ispartofseries48en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.rightsOtheren
dc.subjectFood safetyen
dc.subjectBaking industryen
dc.subjectCake bakingen
dc.subjectHeat treatmenten
dc.subjectRapid Visco Analyseren
dc.subjectStarch qualityen
dc.subjectBakery ingredientsen
dc.titleReplacement of Chlorination Treatment for Cake Floursen
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


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