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Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Food Science
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Cereal grain quality
Studies of the structure, chemistry and biochemistry of cereal grains after harvest and during processing to provide predictive and remedial actions for processors in optimising processes and product quality Research Output
Papers in refereed, published conference proceedings
De Kock S, Taylor JRN: 2001. Chemical and physical effects of bran on brown bread loaf volume. In Cereals 2000: Proceedings of the 11th ICC Cereal and Bread Congress and the 50th Australian Cereal Chemistry Conference, Cereal Chemistry Division, Royal Australian Chemical Institute, pp 103-106. |