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Wheat and Wheat Quality in Australia

Wheat and Wheat Quality in Australia by DH Simmonds
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The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
CSIRO Publishing; January 1989
299 pages; ISBN 9780643102873
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Title: Wheat and Wheat Quality in Australia
Author: DH Simmonds
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