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Yellow alkaline noodles without colour additives. I potential for increasing the Apigenin-C-diglycoside content of flour

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dc.contributor.authorAsenstorfer, R.
dc.contributor.authorIngram, C.
dc.contributor.authorRathjen, J.
dc.contributor.authorKashem, M.
dc.contributor.authorMares, D.
dc.contributor.conferenceAustralian Cereal Chemistry Conference (57th : 2007 : Melbourne, Victoria)
dc.contributor.editorPanozzo, J.
dc.contributor.editorBlack, C.
dc.date.issued2007
dc.identifier.citationProceedings of the 57th Australian Cereal Chemistry Conference 5-10 August 2007 / J.F. Panozzo and C.K. Black (eds.), pp.89-92
dc.identifier.orcidMares, D. [0000-0002-8165-8140]
dc.identifier.urihttp://hdl.handle.net/2440/44726
dc.language.isoen
dc.titleYellow alkaline noodles without colour additives. I potential for increasing the Apigenin-C-diglycoside content of flour
dc.typeConference paper
pubs.publication-statusPublished

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