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dc.contributor.authorRonalds, John
dc.contributor.authorJohnson, Clare
dc.date.accessioned2008-08-26
dc.date.available2008-08-26
dc.date.issued1998-01-01
dc.identifier.urihttp://hdl.handle.net/2123/2758
dc.description.sponsorshipEstablished and supported under the Australian Government’s Cooperative Research Centre Programen
dc.language.isoenen
dc.publisherQuality Wheat CRC (Australia)en
dc.relation.ispartofseriesQuality wheat factsen
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectDough strengthen
dc.subjectproteinen
dc.subjectelasticityen
dc.subjectExtensographen
dc.subjectmaximum resistanceen
dc.subjectRmaxen
dc.subjectextensibilityen
dc.subjectFarinographen
dc.subjectwater absorptionen
dc.subjectpeak consistencyen
dc.subjectglutenen
dc.subjectdough developmenten
dc.titleWhat on earth is dough strength?en
dc.typeNewsletteren
dc.contributor.departmentQuality Wheat CRCen


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