The conditioning of wheat: The influence of varying levels of water additionto UK United Kingdom wheats on flour extraction rate, moisture and colour

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Material type: Article

ArticleLanguage: En Publication details: 1982Subject(s):

In: Journal of the Science of Food and Agriculture v. 33, no. 7, p. 645-654609934

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Article	CIMMYT Knowledge Center: John Woolston Library	Reprints Collection	REP-2921 (Browse shelf(Opens below))	1	Available		609934

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Previous	REP-2919 The conditioning of wheat: An investigation into the conditioning requirements of Canadian Western Red Spring No. 1	REP-292 The story of 'aero' Cyanamid:	REP-2920 The conditioning of wheat: The effect of increasing wheat moisture content on the milling performance of UK United Kingdom wheats with reference to wheat texture	REP-2921 The conditioning of wheat: The influence of varying levels of water additionto UK United Kingdom wheats on flour extraction rate, moisture and colour	REP-2922 Consumptive water use response of maize to changes in environment and management practices:	REP-2923 Corn variety trials on a eutrustox in Puerto Rico.	REP-2924 Corn (Zea mays) in relation to its wild relatives	Next

Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0022-5142

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John Wiley

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