Evaluation of a heat-treated cake flour sample (by baking test)
Field | Value | Language |
dc.contributor.author | Guy, Joan | |
dc.date.accessioned | 2008-08-16 | |
dc.date.available | 2008-08-16 | |
dc.date.issued | 2005-11-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2739 | |
dc.description.sponsorship | Established and supported under the Australian Government’s Cooperative Research Centre Program | en |
dc.language.iso | en | en |
dc.publisher | Value Added Wheat CRC (Australia) | en |
dc.relation.ispartofseries | VAWCRC Reports | en |
dc.relation.ispartofseries | 63 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Chlorinated flour | en |
dc.subject | Flour colour | en |
dc.subject | High-ratio cake formulation | en |
dc.subject | Batter | en |
dc.subject | UK flour | en |
dc.title | Evaluation of a heat-treated cake flour sample (by baking test) | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Value Added Wheat CRC | en |
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