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DH Simmonds
Wheat and Wheat Quality in Australia [PDF ebook]

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The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.

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Format PDF ● Halaman-halaman 299 ● ISBN 9780643101456 ● Penerbit CSIRO PUBLISHING ● Diterbitkan 1989 ● Muat turun 6 kali ● Mata wang EUR ● ID 2798193 ● Salin perlindungan Adobe DRM

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