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Technology of cereals : an introduction for students of food science and agriculture /

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Covers a range of topics from agro-botany to cereals processing. Provides an international perspective on food science and agriculture. Contents include: Cereal crops (botany, chemistry, classification); Storage and pre-processing; Dry milling; Flour quality; Baking; Malting, brewing and distilling;...

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Bibliographic Details
Main Author: Kent, N. L. (Norman Leslie)
Corporate Author: Knovel (Firm)
Other Authors: Evers, A. D.
Format: eBook
Language:English
Published: Oxford [England] ; New York : Pergamon, [1994]
Edition:4th ed.
Subjects:
Cereal products.
Grain.
Electronic books.
Online Access:Connect to the full text of this electronic book

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