What on earth is dough strength?
Field | Value | Language |
dc.contributor.author | Ronalds, John | |
dc.contributor.author | Johnson, Clare | |
dc.date.accessioned | 2008-08-26 | |
dc.date.available | 2008-08-26 | |
dc.date.issued | 1998-01-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2758 | |
dc.description.sponsorship | Established and supported under the Australian Government’s Cooperative Research Centre Program | en |
dc.language.iso | en | en |
dc.publisher | Quality Wheat CRC (Australia) | en |
dc.relation.ispartofseries | Quality wheat facts | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Dough strength | en |
dc.subject | protein | en |
dc.subject | elasticity | en |
dc.subject | Extensograph | en |
dc.subject | maximum resistance | en |
dc.subject | Rmax | en |
dc.subject | extensibility | en |
dc.subject | Farinograph | en |
dc.subject | water absorption | en |
dc.subject | peak consistency | en |
dc.subject | gluten | en |
dc.subject | dough development | en |
dc.title | What on earth is dough strength? | en |
dc.type | Newsletter | en |
dc.contributor.department | Quality Wheat CRC | en |
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