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dc.contributor.authorTonkin, R. E
dc.contributor.authorCornish, G. B
dc.date.accessioned2008-08-26
dc.date.available2008-08-26
dc.date.issued2007-06-01
dc.identifier.urihttp://hdl.handle.net/2123/2757
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.subjectDoubled haploidsen
dc.subjectGrowth environmenten
dc.subjectDough rheologyen
dc.subjectBaking qualityen
dc.subjectGrain storageen
dc.subjectSponge and dough bakingen
dc.subjectWheat marketingen
dc.subjectGlutenin proteinsen
dc.titleBaking Quality in Australian Varieties – Final Reporten
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.volume76en


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