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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.relation.ispartofseries76en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
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_AU
dc.contributor.departmentValue Added Wheat CRCen


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