Why is protein so important, and why do flour millers want specific varieties at specific protein?
Field | Value | Language |
dc.contributor.author | Ronalds, John | |
dc.contributor.editor | Johnson, Clare | en |
dc.date.accessioned | 2008-09-01 | |
dc.date.available | 2008-09-01 | |
dc.date.issued | 1998-01-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2784 | |
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.relation.ispartofseries | 4 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Wheat end-use | en |
dc.subject | protein | en |
dc.subject | bread | en |
dc.subject | biscuit | en |
dc.subject | cake | en |
dc.subject | noodle | en |
dc.subject | soft wheat | en |
dc.subject | hard wheat | en |
dc.subject | dough strength | en |
dc.subject | resistance | en |
dc.subject | elasticity | en |
dc.subject | loaf volume | en |
dc.subject | gluten | en |
dc.subject | glutenin | en |
dc.subject | gliadin | en |
dc.subject | flour blending | en |
dc.title | Why is protein so important, and why do flour millers want specific varieties at specific protein? | en |
dc.type | Newsletter | en |
dc.contributor.department | Quality Wheat CRC | en |
Associated file/s
Associated collections