Measurement of viscoelastic properties of wheat flour doughs, to provide information needed to expand the food utilization of wheat
Subtitle: final report.
By: [Principal investigator in charge: G. E. Hibberd.
Contributors: Bread Research Institute of Australia.
Published: 1968
Place of publication: n.p
Language: eng
Subjects: Dough.; Wheat.; Viscoelasticity.
Notes: Includes bibliographies.
"Grant no.: FG-AU-100."