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) |
File | Description | Size | Format | |
---|---|---|---|---|
Protein.pdf | 152.5 kB | Adobe PDF |
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