Variations in textural preferences for white salted noodles in China.

dc.contributor.author	Solah, Vicky
dc.contributor.author	Cato, L.
dc.contributor.author	Crosbie, G.
dc.contributor.editor	Blanchard C Pleming D Taylor H
dc.date.accessioned	2017-01-30T13:49:48Z
dc.date.available	2017-01-30T13:49:48Z
dc.date.created	2015-03-03T20:14:36Z
dc.date.issued	2010
dc.identifier.citation	Solah, V. and Cato, L. and Crosbie, G. 2010. Variations in textural preferences for white salted noodles in China., in Blanchard C Pleming D Taylor H (ed), Cereals 2009, Sep 27 2009, pp. 176-179. Wagga Wagga: AACCi Downunder branch.
dc.identifier.uri	http://hdl.handle.net/20.500.11937/35449
dc.publisher	AACCi Downunder branch
dc.title	Variations in textural preferences for white salted noodles in China.
dc.type	Conference Paper
dcterms.source.startPage	176
dcterms.source.endPage	179
dcterms.source.title	Proceedings of the 59th Australian Cereal Chemistry Conference
dcterms.source.series	Proceedings of the 59th Australian Cereal Chemistry Conference
dcterms.source.isbn	1876892374
dcterms.source.conference	Cereals 2009
dcterms.source.conference-start-date	Sep 27 2009
dcterms.source.conferencelocation	Wagga Wagga
dcterms.source.place	Wagga Wagga
curtin.department	School of Public Health
curtin.accessStatus	Fulltext not available