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Wheat: Chemistry and technology

Wheat: Chemistry and technology - 4 th. - St. Paul, MN (USA) : AACC, 2009 - 467 pages

English

ISBN: 978-1-891127-55-7

Subjects--Topical Terms:
Amino acids
Bakery industry
Bread
Breadmaking
Carbohydrates
Cereal flours
Chemistry
Enzymes
Gluten
Kernels
Milling
Nutritive value
Production
Protein content
Quality
Technology
Triticum durum
Triticum aestivum
Wheat

Dewey Class. No.: 664.772 / KHA 2009

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Knowledge Center Catalog

Wheat: Chemistry and technology

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Wheat: Chemistry and technology

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org