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Rheology of wheat products

Rheology of wheat products - St. Paul, MN (USA) : AACC, 1985 - vii, 273 pages - Printed

Illustrations, tables, graphs

English

ISBN: 0-913250-42-2

Subjects--Topical Terms:
Breadmaking
Cereal products
Fermentation
Flours
Laboratory equipment
Methods
Moisture content
Processing
Quality
Rheological properties
Triticum durum
Triticum aestivum
Wheat

Dewey Class. No.: 664.752 / FAR

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Knowledge Center Catalog

Rheology of wheat products

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

Rheology of wheat products

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