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dc.contributor.authorGuy, Joan
dc.date.accessioned2008-08-16
dc.date.available2008-08-16
dc.date.issued2005-11-01
dc.identifier.urihttp://hdl.handle.net/2123/2739
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.ispartofseries63en
dc.rightsOtheren
dc.subjectChlorinated flouren
dc.subjectFlour colouren
dc.subjectHigh-ratio cake formulationen
dc.subjectBatteren
dc.subjectUK flouren
dc.titleEvaluation of a heat-treated cake flour sample (by baking test)en
dc.typeReport, Technicalen
usyd.facultyFaculty of Science, School of Life and Environmental Sciencesen
usyd.departmentValue Added Wheat CRCen


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