Wheat and wheat quality in Australia /
The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and...
| Основен автор: | Simmonds, D. H. 1925- |
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| Автор-организация: | CSIRO (Australia), Australian Wheat Board. |
| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Melbourne :
CSIRO,
1989.
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| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=353577 |
| Подобни документи: |
Print version::
Wheat and wheat quality in Australia. |
| Онлайн достъп от Библиотека ”Паница” на Американския университет в България: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=353577 |
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| Провери в Paniza Library, AUBG | Сигнатура: |
SB191.W5 S53 1989eb |
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