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Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/65451
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dc.contributor.authorAsenstorfer, R.en
dc.contributor.authorAppelbee, M.en
dc.contributor.authorMares, D.en
dc.date.issued2010en
dc.identifier.citationCereals 2009 : Proceedings of the 59th Australian Cereal Chemistry Conference, 27-30 September, 2009, Wagga Wagga, New South Wales / C. Blanchard, D. Pleming, H. Taylor (eds.): pp.73-76en
dc.identifier.isbn1876892374en
dc.identifier.urihttp://hdl.handle.net/2440/65451-
dc.description.statementofresponsibilityRobert Asenstorfer, Maria-Jane Appelbee and Daryl Maresen
dc.language.isoenen
dc.publisherAACCien
dc.rightsCopyright status unknownen
dc.titleEffect of protein concentration on yellow alkaline noodle (YAN) darkeningen
dc.typeConference paperen
dc.identifier.rmid0020107908en
dc.contributor.conferenceAustralian Cereal Chemistry Conference (59th : 2009 : Wagga Wagga, New South Wales)en
dc.publisher.placeAustraliaen
dc.identifier.pubid30028-
pubs.library.collectionAgriculture, Food and Wine publicationsen
pubs.verification-statusVerifieden
pubs.publication-statusPublisheden
dc.identifier.orcidMares, D. [0000-0002-8165-8140]en
Appears in Collections:Agriculture, Food and Wine publications

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