Author:
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 846
Book Description
Wheat Abstracts
Author:
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 846
Book Description
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 846
Book Description
International Symposium on Wheat Yield Potential
Author: Reynolds, M.P.
Publisher: CIMMYT
ISBN: 9706481443
Category : Wheat
Languages : en
Pages : 207
Book Description
Publisher: CIMMYT
ISBN: 9706481443
Category : Wheat
Languages : en
Pages : 207
Book Description
Abstracts of Papers Not Included in Bulletins, Finances, Meteorology, Index
Author:
Publisher:
ISBN:
Category : Meteorology
Languages : en
Pages : 52
Book Description
Publisher:
ISBN:
Category : Meteorology
Languages : en
Pages : 52
Book Description
Selected Water Resources Abstracts
Author:
Publisher:
ISBN:
Category : Water
Languages : en
Pages : 630
Book Description
Publisher:
ISBN:
Category : Water
Languages : en
Pages : 630
Book Description
Botanical Abstracts
Author:
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 760
Book Description
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 760
Book Description
Wheat Abstracts
Author: University of Nebraska (Lincoln campus). Agricultural Experiment Station
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 258
Book Description
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 258
Book Description
Research highlights of the CIMMYT Wheat Program 1999-2000
Author:
Publisher: CIMMYT
ISBN: 9706480692
Category : Wheat
Languages : en
Pages : 88
Book Description
Publisher: CIMMYT
ISBN: 9706480692
Category : Wheat
Languages : en
Pages : 88
Book Description
Physiological Abstracts
Author: William Dobinson Halliburton
Publisher:
ISBN:
Category : Physiology
Languages : en
Pages : 862
Book Description
Publisher:
ISBN:
Category : Physiology
Languages : en
Pages : 862
Book Description
A.I.D. Research and Development Abstracts
Author:
Publisher:
ISBN:
Category : Economic development
Languages : en
Pages : 324
Book Description
Publisher:
ISBN:
Category : Economic development
Languages : en
Pages : 324
Book Description
Wheat
Author: Hugh Cornell
Publisher: CRC Press
ISBN: 1000725448
Category : Technology & Engineering
Languages : en
Pages : 446
Book Description
"This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.
Publisher: CRC Press
ISBN: 1000725448
Category : Technology & Engineering
Languages : en
Pages : 446
Book Description
"This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.