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Results:
1-8
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Results: 8
Authors:
QUAIL KJ
Citation: Kj. Quail, QUALITY WHEAT FOR A WORLD MARKET, Food Australia, 49(5), 1997, pp. 210-212
Authors:
ZOUNIS S
QUAIL KJ
Citation: S. Zounis et Kj. Quail, PREDICTING TEST BAKERY REQUIREMENTS FROM LABORATORY MIXING TESTS, Journal of cereal science, 25(2), 1997, pp. 185-196
Authors:
ROSS AS
QUAIL KJ
CROSBIE GB
Citation: As. Ross et al., PHYSICOCHEMICAL PROPERTIES OF AUSTRALIAN FLOURS INFLUENCING THE TEXTURE OF YELLOW ALKALINE NOODLES, Cereal chemistry, 74(6), 1997, pp. 814-820
Authors:
PRESTON KR
QUAIL KJ
ZOUNIS S
GRAS PW
Citation: Kr. Preston et al., NO-TIME DOUGH-BAKING PERFORMANCE AND MIXING PROPERTIES OF CANADIAN RED-SPRING-WHEAT CULTIVARS USING CANADIAN AND AUSTRALIAN TEST-PROCEDURES, Australian Journal of Agricultural Research, 48(5), 1997, pp. 587-593
Authors:
WALKER CE
QUAIL KJ
MCMASTER GJ
Citation: Ce. Walker et al., INFLUENCE OF DOUGH AND PROOFER TEMPERATURES AND YEAST CONCENTRATION ON AUSTRALIAN BREAD PROOFING TIMES AND PROPERTIES, Cereal foods world, 41(3), 1996, pp. 127-133
Authors:
ANDREWS DC
CALDWELL RA
QUAIL KJ
Citation: Dc. Andrews et al., SULFHYDRYL ANALYSIS .1. DETERMINATION OF FREE SULFHYDRYLS IN WHEAT-FLOUR DOUGHS, Cereal chemistry, 72(3), 1995, pp. 326-329
Authors:
ANDREWS DC
CALDWELL RA
QUAIL KJ
Citation: Dc. Andrews et al., SULFHYDRYL ANALYSIS .2. FREE SULFHYDRYL CONTENT OF HEATED DOUGHS FROM2 WHEAT CULTIVARS AND EFFECT OF POTASSIUM BROMATE, Cereal chemistry, 72(3), 1995, pp. 330-333
Authors:
BLACK RG
QUAIL KJ
REYES V
KUZYK M
RUDDICK L
Citation: Rg. Black et al., SHELF-LIFE EXTENSION OF PITA BREAD BY MODIFIED ATMOSPHERE PACKAGING, Food Australia, 45(8), 1993, pp. 387-391
Risultati:
1-8
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