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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/44726
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dc.contributor.authorAsenstorfer, R.-
dc.contributor.authorIngram, C.-
dc.contributor.authorRathjen, J.-
dc.contributor.authorKashem, M.-
dc.contributor.authorMares, D.-
dc.contributor.editorPanozzo, J.-
dc.contributor.editorBlack, C.-
dc.date.issued2007-
dc.identifier.citationProceedings of the 57th Australian Cereal Chemistry Conference 5-10 August 2007 / J.F. Panozzo and C.K. Black (eds.), pp.89-92-
dc.identifier.urihttp://hdl.handle.net/2440/44726-
dc.language.isoen-
dc.titleYellow alkaline noodles without colour additives. I potential for increasing the Apigenin-C-diglycoside content of flour-
dc.typeConference paper-
dc.contributor.conferenceAustralian Cereal Chemistry Conference (57th : 2007 : Melbourne, Victoria)-
pubs.publication-statusPublished-
dc.identifier.orcidMares, D. [0000-0002-8165-8140]-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 6

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