Please use this identifier to cite or link to this item:
http://hdl.handle.net/2123/2784| Title: | Why is protein so important, and why do flour millers want specific varieties at specific protein? |
| Authors: | Ronalds, John Johnson, Clare Quality Wheat CRC |
| Keywords: | Wheat end-use protein bread biscuit cake noodle soft wheat hard wheat dough strength resistance elasticity loaf volume gluten glutenin gliadin flour blending |
| Issue Date: | 1998 |
| Publisher: | Quality Wheat CRC (Australia) |
| Series/Report no.: | Quality Wheat Facts 4 |
| URI: | http://hdl.handle.net/2123/2784 |
| Department/Unit/Centre: | Quality Wheat CRC |
| Rights and Permissions: | Copyright Value Added Wheat CRC (Australia) |
| Type of Work: | Newsletter |
| Appears in Collections: | Newsletters and Factsheets -Value Added Wheat CRC (Australia) |
This work is protected by Copyright. All rights reserved. Access to this work is provided for the purposes of personal research and study. Except where permitted under the Copyright Act 1968, this work must not be copied or communicated to others without the express permission of the copyright owner. Use the persistent URI in this record to enable others to access this work.
| File | Description | Size | Format | |
|---|---|---|---|---|
| Protein.pdf | 152.5 kB | Adobe PDF | View/Open |
Items in Sydney eScholarship Repository are protected by copyright, with all rights reserved, unless otherwise indicated.