Technology of cereals : an introduction for students of food science and agriculture /
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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| Format: | eBook |
| Language: | English |
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Oxford [England] ; New York :
Pergamon,
[1994]
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| Edition: | 4th ed. |
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| Online Access: | Connect to the full text of this electronic book |
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