Relevant bibliographies by topics / Corn flour

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Corn flour'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Corn flour"

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Renzyaeva, Tamara, Anna Tuboltseva, and Anton Renzyaev. "Various Flours in Pastry Production Technology." Food Processing: Techniques and Technology 52, no. 2 (2022): 407–16. http://dx.doi.org/10.21603/2074-9414-2022-2-2373.

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Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies.
 The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and techn
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Praseptiangga, D., D. Widyaastuti, R. F. A. Sarifah, and D. Ishartani. "Chemical properties and microstructure analysis of yellow corn and okara-based composite flour." Journal of Physics: Conference Series 2344, no. 1 (2022): 012018. http://dx.doi.org/10.1088/1742-6596/2344/1/012018.

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Abstract Composite flour is derived from mixing flour rich in starch, protein, and other ingredients. Corn and okara have great potentials of being used as raw materials for the manufacturing of this composite flour, due to their high nutritional quality and affordability. Therefore, this study was aimed to analyze the chemical characteristics and microstructure of yellow corn and okara-based composite flours. The composite flour was produced in five different formulations of yellow corn flour and dried okara. The data obtained were statistically analyzed using the One-way ANOVA with a signifi
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Essa, A. H., S. K. H. Alkobaese, R. H. Kazem, and M. A. Qasim. "Utilization of Lupine, Corn, Quinoa and Banana Flours to Produce Nutritious Cake for Celiac Disease Patients." IOP Conference Series: Earth and Environmental Science 1252, no. 1 (2023): 012176. http://dx.doi.org/10.1088/1755-1315/1252/1/012176.

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Abstract This study aimed to produce a nutritious gluten-free cake in which lupine and corn flours were used as the main substitutes for traditional wheat flour. Chemical analyzes were conducting to the four types of flour as a comparison with standard of wheat flour. Rates of carbohydrates to corn flour, lupine flour, banana flour and quinoa flour consecutively (72.20, 34.76, 90.00, 64.16%) comparison with standers were (74.90%). while rates of protein to corn flour, lupine flour, banana flour and quinoa flour were (6.90, 32.00, 2.60,15.00%) but wheat flour was (10.30%) . Also significant wer
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Radman, Marija, Tamara Jurina, Maja Benković, Ana Jurinjak Tušek, Davor Valinger, and Jasenka Gajdoš Kljusurić. "Application of NIR spectroscopy in gluten detection as a cross-contaminant in food." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 13, no. 3-4 (2018): 120–27. http://dx.doi.org/10.31895/hcptbn.13.3-4.4.

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The determination of gluten is of critical importance when food screening is intended for special groups such as food ingredient intolerant and allergic persons. Cross-contamination of food that does not contain gluten is also possible in the sales chain. The aim of this study was to determine the applicability of Near-Infrared Spectroscopy (NIRs) for the detection of gluten traces in rice, rice flour, corn flour and corn grits. In the cross-contamination simulation, two types of wheat flour were used. They were added to rice, rice flour, corn flour and corn grits in a range from 5 % to 30 %.
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Na, Xian, and Hu Guohua. "Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology." Czech Journal of Food Sciences 36, No. 4 (2018): 344–51. http://dx.doi.org/10.17221/476/2016-cjfs.

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Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive eff
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PATIL, Sharmila, Charanjit KAUR, Manoj Kumar PUNIYA, et al. "Functional Properties of Extruded Corn Flour." Turkish Journal of Agricultural Engineering Research 2, no. 1 (2021): 167–74. http://dx.doi.org/10.46592/turkager.2021.v02i01.012.

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Effect of extrusion cooking on hydration properties (water absorption index (WAI), water solubility index (WSI)), and viscosity (peak viscosity (PV), final viscosity (FV)) of corn flour was studied. The preconditioned corn flour was processed using different extrusion cooking conditions at the variable moisture content (MC), temperature (T), and screw speed (SS). Statistical analysis showed that irrespective of variable processing parameters the hydration properties were improved after extrusion cooking. WAI and WSI were increased by 70% to 268% and 5 to 198%, respectively over unextruded flou
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KUMAR, MAHESH. "Water vapour adsorption on whole corn flour, degermed corn flour, and germ flour." International Journal of Food Science & Technology 9, no. 4 (2007): 433–44. http://dx.doi.org/10.1111/j.1365-2621.1974.tb01792.x.

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Daszak, Peter, and Sara E. Howard. "Corn, Flour, Blue." EcoHealth 9, no. 2 (2012): 234–36. http://dx.doi.org/10.1007/s10393-012-0775-5.

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Panjaitan, Robert Pardomuan, Diah Kartikawati, and WH Dyah Ilminingtyas. "The Use of Pregelatinized Sweetcorn (Zea mays Saccharata Sturt.) in The Production of Instant Corn Bakwan flour Mix." IOP Conference Series: Earth and Environmental Science 1177, no. 1 (2023): 012037. http://dx.doi.org/10.1088/1755-1315/1177/1/012037.

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Abstract Instant corn bakwan flour is a mixture of various flours with mixed spices so that it is practical in its production. This study aimed to determine the effect of pregelatinized sweet corn flour substitution on the physicochemical properties of instant corn bakwan flour. The research method used a completely randomized design (CRD) with 6 treatments, namely the substitution of pregelatinized sweet corn flour 0% as a control (T0), 5% (T1), 10% (T2), 15% (T3), 20% (T4), and 25% (T5). Each treatment was repeated 3 times. The data obtained were processed using statistical tests and further
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Muzamil, Muhammad, Muhammad Irfan, Muhammad Bilal Haider, et al. "Development of Nutritious Biscuits for Gluten Intolerance Patients." Journal of Health and Rehabilitation Research 4, no. 2 (2024): 1034–38. http://dx.doi.org/10.61919/jhrr.v4i2.934.

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Background: The rising incidence of celiac disease and gluten intolerance has led to an increasing demand for gluten-free products. Tapioca and corn flour are promising alternatives to wheat flour due to their gluten-free nature and beneficial nutritional properties. Objective: This study aimed to develop and evaluate the sensory characteristics of gluten-free biscuits made from tapioca and corn flour, individually and in combination, compared to a control sample made from wheat flour. Methods: This study was conducted at the National Institute of Food Science and Technology, University of Agr
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Dissertations / Theses on the topic "Corn flour"

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Koester, Elizabeth Hsieh Fu-hung. "Properties of extruded white corn flour - high amylose corn starch puffs." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/5766.

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The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on September 24, 2009). Thesis advisor: Dr. Fu-Hung Hsieh. Includes bibliographical references.
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Viktoriia, Sheludko. "ITALIAN FLOUR PRODUCTS IN UKRAINE." Thesis, Полтава, 2019. http://dspace.puet.edu.ua/handle/123456789/7454.

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Tubb, JoAnna. "High fructose corn syrup; a replacement for sucrose in cakes made with all purpose flour and cake flour." Thesis, Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/94483.

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Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener. There was no significant differences of specific gravity of the batters, but the addition of HFCS decreased the linespread which was an indication of increased viscosity of the batter. The crust color of the cakes was not significantly different, but the cakes prepared with cake flour were significantly lighter than th
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Phillips, Renee. "Folate Stability in Fortified Corn Masa Flour, Tortillas, and Tortilla Chips." BYU ScholarsArchive, 2015. https://scholarsarchive.byu.edu/etd/6124.

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Neural tube defects (NTDs) occur at higher rates in Hispanic populations in the USA. Such populations would benefit from folic acid fortification of corn masa flour (CMF). This study evaluated folate stability in fortified CMFs and products made from the flours, tortillas and tortilla chips. There was no significant loss of folate during the six-month shelf-life of fortified tortilla CMF and tortilla chip CMF. There was a 13% loss (P < 0.05) of folate during tortilla baking and no loss during tortilla chip frying. Both tortillas and tortilla chips showed significant folate losses over the two
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Silva, Laura. "Effects of barley flour and beta-glucans in corn tortillas." Texas A&M University, 2003. http://hdl.handle.net/1969/180.

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Wisjaja, Kelvin. "The stability of alpha-tocopherol in whole-wheat flour and forn meal during heating." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006widjajak.pdf.

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Xie, Wei. "Numerical analysis of corn flour melt flow in extruder die and extrusion of corn puffs with wheat starches /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9946317.

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Rocha, Ana Filipa Onofre Félix. "Produção de massas alimentícias isentas de glúten a partir de subprodutos da indústria alimentar." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/11199.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>Currently, food sensitivities like allergies and intolerances are increasing, especially those associated to the consumption of cereals with gluten. As such, it is emerging the development of new products that meet the dietary needs of this group of consumers. In this context, the aim of this study was the development of new formulations of gluten-free pasta, starting from rice industry products, in particular from carolino broken rice flour with addition of stabilized bran from carolino rice and corn flour. We carried out
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Silva, Roberta Claro da. "Qualidade tecnológica e estabilidade oxidativa de farinha de trigo e fubá irradiados." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-27112003-095446/.

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Os grãos de cereais são suscetíveis ao ataque de insetos e desenvolvimento de microorganismos durante o armazenamento. Pesquisas têm demonstrado a viabilidade da utilização da tecnologia de irradiação gama para a preservação conservação de grãos de cereais e seus produtos. O objetivo deste trabalho foi verificar o efeito de diferentes doses de radiação gama (0; 3; 4,5 e 6 kGy) em farinha de trigo e fubá sobre a estabilidade oxidativa e qualidade tecnológica. Foram avaliados os atributos sensoriais e físico-químicos, além de parâmetros tecnológicos da farinha de trigo como farinograma,
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Gutierrez, de Velasco Arturo Carlos. "The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour." Thesis, Texas A&M University, 2004. http://hdl.handle.net/1969.1/470.

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The texture of tortillas was improved by the addition of maltogenic amylase and carboxymethylcellulose (CMC) and guar gum to fresh masa from ground nixtamal (FNM) and nixtamalized corn flour (NCF) masa. Differences in the performance of additives in tortillas held under refrigeration or ambient storage were documented. For NCF tortillas, significant improvements were obtained in objective and subjective texture measurements by two treatments. Tortilla texture was improved by a treatment with a high enzyme level (170 mg/kg of maltogenic α-amylase, 0.14% CMC, 0.85% guar) as measured by objectiv
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Books on the topic "Corn flour"

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Office, Great Britain Colonial. Canada corn and flour: Returns respecting corn and flour in Canada. s.n., 2001.

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Watts, Martin. Corn milling. 2nd ed. Shire, 2008.

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Temba, Joseph. The hammermill industry in Zambia. Study Fund, Social Recovery Project, 1997.

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Fleming, P. D. Large and medium scale maize mills sector review. Marketing Management Assistance Project, 1996.

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Mitchell, Patricia. True grist: Buckwheat flour and cornmeal recipes. P.B. Mitchell, 1989.

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Mackie, Arthur B. World feed grain trade, 1962-85: Barley, corn, rye, oats, and other cereals. U.S. Dept. of Agriculture, Economic Research Service, 1987.

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Great, Britain Parliament. Corn imported: An account of all corn and flour imported into Great Britain from Canada, during the last five years, specifying the quantities in each year. s.n., 2001.

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Stephen, Mills. The Mills of Gloucestershire: Small and large, steam and water driven, cloth and corn, silk and iron--the buildings and the people of the county's past. Barracuda, 1989.

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Parliament, Great Britain. Wheat, &c. imported: An account of all wheat, flour, and other corn, imported into the United Kingdom from North American colonies, from the year 1813 to the year 1833. King's Printer, 2001.

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Halsted, Elijah L. Green corn, fresh beef, and sick flour: The Civil War diary of Corporal Elijah L. Halsted : Captain Henshaw's Independent Battery, Illinois Light Artillery, eastern Tennessee campaign, August 18, 1863 through December 31, 1863. C.L. Childs, 1999.

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Book chapters on the topic "Corn flour"

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Dichi, Isaias, and Lucia Helena Silva Miglioranza. "Fortification of Corn Flour-Derived Products." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_12.

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Zeng, Jie, Haiyan Gao, Guanglei Li, and Xiuhong Zhao. "Characteristics of Corn Flour Fermented by Some Lactobacillus Species." In Computing and Intelligent Systems. Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-24010-2_59.

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Saloko, Satrijo, Siska Cicilia, and Lara Mahya Adila. "Development of Functional Sausage Based on Corn Starch and Moringa Flour with The Addition of Mocaf (Modified Cassava Flour) and Porang Flour." In Advances in Biological Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-274-3_31.

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Nair, Malathy, Zulin Shi, Mukund V. Karwe, Chi-Tang Ho, and Henryk Daun. "Collection and Characterization of Volatile Compounds Released at the Die during Twin Screw Extrusion of Corn Flour." In Thermally Generated Flavors. American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1994-0543.ch027.

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Supadmi, Sri, Ina Kusrini, and Slamet Riyanto. "Nutritional Content, Food Contamination, Sensory Test on Analog Rice Based on Local Food, Arrowroot Starch (Maranata arundinaceae Linn), Corn Flour (Zea mays), Soybean Flour (Glycine Max(L) Merril)." In Proceedings of the 1st International Conference for Health Research – BRIN (ICHR 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-112-8_51.

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Rahman, Noor Leha Abdul, Aidah Jumahat, Napisah Sapiai, and Syed Tajul Muluk Syed Ahmad Putra. "The Impact Response of Coconut Fibreboards with Corn Starch (CS), Tapioca Starch (TS) and Rice Flour (RF) as Natural Binders." In Springer Proceedings in Materials. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-6195-3_5.

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Del Popolo, Giulio, and Elena Tur. "Spinal Cord Injury and Iatrogenic Lesions." In Urodynamics, Neurourology and Pelvic Floor Dysfunctions. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-42193-3_14.

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Dik, Pieter, Laetitia M. O. de Kort, and Paul W. Veenboer. "Neurogenic Bladder: Myelomeningocele, Occult Spina Bifida, and Tethered Cord." In Urodynamics, Neurourology and Pelvic Floor Dysfunctions. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-42193-3_13.

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Jeziorski, Miłosz, and Wit Derkowski. "Finite Element Analysis of Hollow Core Floor Subjected to Point Load." In Lecture Notes in Civil Engineering. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-32511-3_1.

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Darzi, S., H. Karampour, B. P. Gilbert, and H. Bailleres. "Efficiency of Sandwich Bamboo-Plywood Floor Panels with Various Core Configurations." In Lecture Notes in Civil Engineering. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7603-0_10.

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Conference papers on the topic "Corn flour"

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Asselanis, Jon. "An Overview of Petrographic Examination of Concrete as Related to Polymer Floor Coating Failures." In SSPC 2013 Greencoat. SSPC, 2013. https://doi.org/10.5006/s2013-00004.

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Abstract Often when a polymer coating failure occurs, the concrete quality and integrity are questioned. Core samples removed from the concrete slab are examined using petrographic techniques to help determine the cause of the coating failure. The basics of the petrographic examination, the equipment used and what information it can provide are presented.
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Nixon, Randy. "Lessons to Be Learned from Rehabilitation of Concrete Structures in Bleach Plants in Pulp and Paper Mills." In CORROSION 1995. NACE International, 1995. https://doi.org/10.5006/c1995-95645.

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Abstract The deterioration of concrete structures due to chloride induced reinforcing steel corrosion such as in elevated concrete floor slabs, columns, and beams in bleach plants is a constant and growing problem within the pulp and paper industry. In general, the condition analysis methods used for assessing the extent of bleach plant concrete degradation include physical testing of drilled concrete core samples, chloride ion concentration testing, half-cell potential measurements, and physical sounding of concrete surfaces, i.e. chain drag for topside surfaces and hammer sounding of soffit
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Bleicher, Achim, Tim Höltke, and Johannes Manfrecola. "Hybrid structures for tall buildings with hardwood LVL and concrete." In IABSE Symposium, Tokyo 2025: Environmentally Friendly Technologies and Structures: Focusing on Sustainable Approaches. International Association for Bridge and Structural Engineering (IABSE), 2025. https://doi.org/10.2749/tokyo.2025.1927.

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&lt;p&gt;New fire design approaches enable innovative load-bearing and bracing concepts for tall buildings made of timber. As a renewable building material, timber in combination with concrete is currently setting new heights and at the same time offers a high CO2 saving potential. Usually, timber- concrete composite structures are mainly used in the floor slabs to ensure sound insulation and fire protection. This paper presents a newly developed beam-to-column joint for timber-concrete composite frames, which has been studied in terms of its ability to transfer bending moments, normal and she
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Chang, Yoon Kil, and Gustavo Padovani Zanlorenzi Masuzaki. "EXPANDED EXTRUDATES WITH CORN AND DEFATTED CHIA FLOUR." In XXIII Congresso de Iniciação Científica da Unicamp. Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37342.

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Ganti S. Murthy, Kent D. Rausch, David B. Johnston, M. E. Tumbleson, and Vijay Singh. "Strategies to Improve Fermentation Characteristics of Degermed Corn Flour." In 2005 Tampa, FL July 17-20, 2005. American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19665.

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Musita, Nanti, Siti Nurdjanah, and Devi Oktiani. "Nixtamalization application as a quality improvement of corn flour." In THE 11TH REGIONAL CONFERENCE ON CHEMICAL ENGINEERING (RCChE 2018). Author(s), 2019. http://dx.doi.org/10.1063/1.5095015.

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Hardoko, Yahya Abdul Hafidz, Bambang Budi Sasmito, and Yuniwaty Halim. "Antidiabetic Potency and Characteristics of Corn Flour and Cassava Flour-Based Rice Analog Added with R. mucronata Mangrove Fruit Flour and E. cottonii Seaweed Flour." In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.038.

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Selvira, Jessica, Rahmawati Rahmawati, Rijanti Maulani, Dase Hunaefi, and Dede Saputra. "The Effect of Fermented White Corn Flour and Wheat Flour Formulation on the Quality of Cookies." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010513800003108.

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Sukainah, Andi, Reski Putra, and Husnul Hatima. "The Changes in Aspergillus Sp Population and Biochemical Changes During The Process of Controlled Corn Flour Fermentation and The Rheological Properties of Corn Flour Produced." In International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018). Atlantis Press, 2018. http://dx.doi.org/10.2991/aptekindo-18.2018.62.

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Syahrullah, Andi Ulfa Hardianty, Nandi K. Sukendar, Muspirah Djalal, and Jamyang Tashi Wangdi. "Physicochemical properties of fettuccine paste products made from tapioca flour and corn flour based resistant starch type 3." In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119352.

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Reports on the topic "Corn flour"

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Løvschal, Mette, and Havananda Ombashi. Palynological Sampling in Western Jutland 2021-22: Anthea Work Package #2. Det Kgl. Bibliotek, 2023. http://dx.doi.org/10.7146/aulsps-e.478.

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A palynological sampling programme was carried out in three areas of Western Jutland in 2021-22. Our goal was to collect new sediment samples from archaeological excavations and peat deposits to reconstruct patterns in past heathland use and development. The location of the case areas was determined by the potential of the sites for combination with existing palynological data (Solsø Hede) and/or archaeological data (the Vejen area). At Solsø Hede, a pollen core was obtained near Solsø. At Vejen, two separate sediment collections took place. To the north of Vejen, in Gammelby Mose, peat sedime
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Weinschenk, Craig, Daniel Madrzykowski, and Paul Courtney. Impact of Flashover Fire Conditions on Exposed Energized Electrical Cords and Cables. UL Firefighter Safety Research Institute, 2019. http://dx.doi.org/10.54206/102376/hdmn5904.

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A set of experiments was conducted to expose different types of energized electrical cords for lamps, office equipment, and appliances to a developing room fire exposure. All of the cords were positioned on the floor and arranged in a manner to receive a similar thermal exposure. Six types of cords commonly used as power supply cords, extension cords, and as part of residential electrical wiring systems were chosen for the experiments. The non-metallic sheathed cables (NMB) typically found in residential electrical branch wiring were included to provide a link to previous research. The basic t
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Lewis, Dustin, Radhika Kapoor, and Naz Modirzadeh. Advancing Humanitarian Commitments in Connection with Countering Terrorism: Exploring a Foundational Reframing concerning the Security Council. Harvard Law School Program on International Law and Armed Conflict, 2021. http://dx.doi.org/10.54813/uzav2714.

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The imperative to provide humanitarian and medical services on an urgent basis in armed conflicts is anchored in moral tenets, shared values, and international rules. States spend tens of billions of dollars each year to help implement humanitarian programs in conflicts across the world. Yet, in practice, counterterrorism objectives increasingly prevail over humanitarian concerns, often resulting in devastating effects for civilian populations in need of aid and protection in war. Not least, confusion and misapprehensions about the power and authority of States relative to the United Nations S
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Head Office Building - January 1963-January 1965 - Re-laying glazed bricks around service core, 10th floor level - 9 October 1963. Reserve Bank of Australia, 2023. http://dx.doi.org/10.47688/rba_archives_pn-011392.

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Head Office Building - January 1963-January 1965 - Laying glazed bricks around western wall of service core at 6th floor level - 8 April 1963. Reserve Bank of Australia, 2023. http://dx.doi.org/10.47688/rba_archives_pn-011312.

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New Head Office Building - June 1960-January 1963 - From south east corner showing steel around service core erected to 3rd floor level - 18 January 1962. Reserve Bank of Australia, 2023. http://dx.doi.org/10.47688/rba_archives_pn-011097.

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