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dc.contributor.authorRonalds, John
dc.contributor.editorJohnson, Clareen
dc.date.accessioned2008-09-01
dc.date.available2008-09-01
dc.date.issued1998-01-01
dc.identifier.urihttp://hdl.handle.net/2123/2784
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.relation.ispartofseries4en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectWheat end-useen
dc.subjectproteinen
dc.subjectbreaden
dc.subjectbiscuiten
dc.subjectcakeen
dc.subjectnoodleen
dc.subjectsoft wheaten
dc.subjecthard wheaten
dc.subjectdough strengthen
dc.subjectresistanceen
dc.subjectelasticityen
dc.subjectloaf volumeen
dc.subjectglutenen
dc.subjectgluteninen
dc.subjectgliadinen
dc.subjectflour blendingen
dc.titleWhy is protein so important, and why do flour millers want specific varieties at specific protein?en
dc.typeNewsletteren
dc.contributor.departmentQuality Wheat CRCen


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