A Study of the Influence of Commercial Drying on the Properties of Wheat PDF Download
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Author: William Findlay Geddes
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 292
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Author: William Findlay Geddes
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 292
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Book Description
Author: Hao Jiang
Publisher: Frontiers Media SA
ISBN: 2832524516
Category : Medical
Languages : en
Pages : 195
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Author:
Publisher:
ISBN:
Category : Wood
Languages : en
Pages : 356
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1732
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Book Description
Author: N. Gridgeman
Publisher: Wilfrid Laurier Univ. Press
ISBN: 0889207984
Category : History
Languages : en
Pages : 176
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Book Description
This monograph describes the work of the Division of Biological Sciences of the National Research Council of Canada. Part One deals with scientific research in agriculture and other areas from 1916 until 1939. The subject of Part Two is the solution of special problems connected with World War II, including the preservation and packaging of food for long–distance transportation. Part Three records changes in emphasis following the war and establishment of branch laboratories in various parts of Canada. Historians of science and students of Canadian history will find this a valuable reference work. Written in nontechnical language, it can be read easily by anyone interested in the development of biological sciences and in the work of the National Research Council.
Author: National Research Council of Canada
Publisher:
ISBN:
Category : Research
Languages : en
Pages : 840
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Author: W. Bushuk
Publisher: Springer Science & Business Media
ISBN: 1461526728
Category : Technology & Engineering
Languages : en
Pages : 252
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Book Description
Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author: National Research Council Canada. Associate committee on grain research
Publisher:
ISBN:
Category :
Languages : en
Pages : 106
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Author: National Research Council Canada. Associate Committee on Grain Research
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 600
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Author: National Research Council of Canada. Associate Committee on Grain Research
Publisher:
ISBN:
Category :
Languages : en
Pages : 606
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