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Wheat: Chemistry and technology

Contributor(s): Khan, K [ed.] | Shewry, P.R [ed.].
Material type: materialTypeLabelBookAnalytics: Show analyticsPublisher: St. Paul, MN (USA) : AACC, 2009Edition: 4 th.Description: 467 pages.ISBN: 978-1-891127-55-7.Subject(s): Amino acids | Bakery industry | Bread | Breadmaking AGROVOC | Carbohydrates | Cereal flours | Chemistry | Enzymes | Gluten AGROVOC | Kernels AGROVOC | Milling | Nutritive value | Production | Protein content | Quality | Technology | Triticum durum | Triticum aestivum AGROVOC | Wheats AGROVOCDDC classification: 664.772 Collection: General Book Collection
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Item type Current location Collection Call number Status Date due Barcode Item holds
Book CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

General Book Collection 664.772 KHA 2009 (Browse shelf) Available 636404
Total holds: 0

English

Berta Trujillo

General Book Collection

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