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. |
Съдържание:
- Cover; Contents; Preface; Acknowledgements; Chapter1 Wheat production in Australia; Chapter 2 Inherent quality factors in wheat; Chapter 3 Seasonal quality factors in wheat; Chapter 4 Grain storage, handling and transport; Chapter 5 Pest management during grain storage; Chapter 6 Wheat breeding and the release of new varieties; Chapter 7 A history of Australian research on wheat quality 1957-1987; Chapter 8 Fundamental aspects of wheat quality: grain morphology; Chapter 9 Fundamental aspects of wheat quality: the protein fraction.