Baking Quality in Australian Varieties – Final Report
Field | Value | Language |
dc.contributor.author | Tonkin, R. E | |
dc.contributor.author | Cornish, G. B | |
dc.date.accessioned | 2008-08-26 | |
dc.date.available | 2008-08-26 | |
dc.date.issued | 2007-06-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2757 | |
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 | 76 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Doubled haploids | en |
dc.subject | Growth environment | en |
dc.subject | Dough rheology | en |
dc.subject | Baking quality | en |
dc.subject | Grain storage | en |
dc.subject | Sponge and dough baking | en |
dc.subject | Wheat marketing | en |
dc.subject | Glutenin proteins | en |
dc.title | Baking Quality in Australian Varieties – Final Report | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Value Added Wheat CRC | en |
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