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dc.contributor.authorSolah, Vicky
dc.contributor.authorCato, L.
dc.contributor.authorCrosbie, G.
dc.contributor.editorBlanchard C Pleming D Taylor H
dc.date.accessioned2017-01-30T13:49:48Z
dc.date.available2017-01-30T13:49:48Z
dc.date.created2015-03-03T20:14:36Z
dc.date.issued2010
dc.identifier.citationSolah, 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.urihttp://hdl.handle.net/20.500.11937/35449
dc.publisherAACCi Downunder branch
dc.titleVariations in textural preferences for white salted noodles in China.
dc.typeConference Paper
dcterms.source.startPage176
dcterms.source.endPage179
dcterms.source.titleProceedings of the 59th Australian Cereal Chemistry Conference
dcterms.source.seriesProceedings of the 59th Australian Cereal Chemistry Conference
dcterms.source.isbn1876892374
dcterms.source.conferenceCereals 2009
dcterms.source.conference-start-dateSep 27 2009
dcterms.source.conferencelocationWagga Wagga
dcterms.source.placeWagga Wagga
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


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