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- |
|---|---|
| Автор-организация: | CSIRO (Australia), Australian Wheat Board. |
| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Melbourne :
CSIRO,
1989.
|
| 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. |
| Резюме: |
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 discussed. |
|---|---|
| Физически характеристики: |
1 online resource (299 pages) : illustrations, 1 map |
| Формат: |
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |
| Библиография: |
Includes bibliographical references (pages 274-277) and index. |
| ISBN: |
9780643101456 0643101454 |