Search Results - Crosbie, G.

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  1. 1
    Noodles: Testing for Quality

    Noodles: Testing for Quality by Solah, Vicky, Crosbie, G.

    Published 2015
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  2. 2
    Wheat: Grain Structure of Wheat and Wheat-based Products

    Wheat: Grain Structure of Wheat and Wheat-based Products by Solah, Vicky, Fenton, Haelee, Crosbie, G.

    Published 2015
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  3. 3
    Variations in textural preferences for white salted noodles in China.

    Variations in textural preferences for white salted noodles in China. by Solah, Vicky, Cato, L., Crosbie, G.

    Published 2010
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  4. 4
    Wheat Quality Requirements for Char Siew Bao Made from Australian Soft Wheat

    Wheat Quality Requirements for Char Siew Bao Made from Australian Soft Wheat by Limley, H., Crosbie, G., Lim, K., Williams, H., Diepeveen, D., Solah, Vicky

    Published 2013
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  5. 5
    Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

    Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour by Liu, R., Solah, Vicky, Wei, Y., Wu, G., Wang, X., Crosbie, G., Fenton, Haelee

    Published 2018
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  6. 6
    Characterisation of an indian whole wheat flour suitable for making good quality chapatti.

    Characterisation of an indian whole wheat flour suitable for making good quality chapatti. by Fenton, Haelee, Solah, Vicky, Williams, Hannah, Crosbie, G., Diepeveen, D., Guhral, H., Ma, W.

    Published 2008
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  7. 7
    Understanding Australian Wheat Quality.

    Understanding Australian Wheat Quality. by Blakeney, A., Cracknell, R., Crosbie, G., Jefferies, S., Miskelly, D., O'Brien, L., Panozzo, J., Suter, D., Solah, Vicky, Watts, T., Westcott, T., Williams, R.

    Published 2009
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