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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.rightsCopyright Value Added Wheat CRC (Australia)en
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_AU
dc.contributor.departmentValue Added Wheat CRCen


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