Author: Charles Arthur AnkerPublisher:
ISBN:
Category : Starch
Languages : en
Pages : 194
Book Description
Gelatinization Studies Upon Wheat and Other Starches with the Brabender Amylograph
Author: Charles Arthur AnkerPublisher:
ISBN:
Category : Starch
Languages : en
Pages : 194
Book Description
Paper
Author: National Research Council Canada. Associate committee on grain researchPublisher:
ISBN:
Category :
Languages : en
Pages : 106
Book Description
Collected Papers of the Associate Committee on Grain Research
Author: National Research Council of Canada. Associate Committee on Grain ResearchPublisher:
ISBN:
Category :
Languages : en
Pages : 606
Book Description
Collected Papers of the Associate Committee on Grain Research
Author: National Research Council Canada. Associate Committee on Grain ResearchPublisher:
ISBN:
Category : Grain
Languages : en
Pages : 600
Book Description
Canadian Journal of Research
Author: Chemical and Physico-chemical Changes in Wheat and what Products Induced by Elevated Temperatures ...
Author: William Findlay GeddesPublisher:
ISBN:
Category : Baking
Languages : en
Pages : 110
Book Description
Annual Report
Author: Christchurch (N.Z.) Wheat Research InstitutePublisher:
ISBN:
Category : Wheat
Languages : en
Pages : 344
Book Description
Annual Report
Author: Wheat Research Institute, Christchurch, N.ZPublisher:
ISBN:
Category :
Languages : en
Pages : 88
Book Description
Journal of the Federated Institutes of Brewing
Author: Institute of Brewing (Great Britain)Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 656
Book Description
Industrial Uses of Starch and its Derivatives
Author: R.W. RadleyPublisher: Springer Science & Business Media
ISBN: 9780853346913
Category : Technology & Engineering
Languages : en
Pages : 288
Book Description
The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.