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Experiments with Sorghum Sugar Cane

Experiments with Sorghum Sugar Cane PDF Author:
Publisher:
ISBN:
Category : Sorghum sugar
Languages : en
Pages : 200

Book Description

Diffusion

Diffusion PDF Author: Harvey Washington Wiley
Publisher:
ISBN:
Category : Diffusion
Languages : en
Pages : 1230

Book Description

Experiments with Sorghum Sugar Cane

Experiments with Sorghum Sugar Cane PDF Author:
Publisher:
ISBN:
Category : Sorghum sugar
Languages : en
Pages : 200

Book Description

Sorghum and Its Products

Sorghum and Its Products PDF Author: F. L. Stewart
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 252

Book Description

Experiments with Sorghum Sugar Cane; Including Treatise on Sugar Making

Experiments with Sorghum Sugar Cane; Including Treatise on Sugar Making PDF Author: Hedges, Free & Co
Publisher:
ISBN:
Category : Milling machinery
Languages : en
Pages : 187

Book Description

Sorghum Biochemistry

Sorghum Biochemistry PDF Author: CV Ratnavathi
Publisher: Academic Press
ISBN: 0128031824
Category : Business & Economics
Languages : en
Pages : 359

Book Description
Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition. Sorghum has long been an important staple in Africa and Asia, but its value goes far beyond its uses in human and animal consumption. Sorghum is also used in many industries, including waxes, packing material, wall board, ethanol, beverages, and brewing, and one variety called sweet sorghum has also been used as a bioenergy crop. Sorghum Biochemistry: An Industrial Perspective offers a closer look at how the grain is used in such a variety of ways, and how we can continue to optimize its potential. Provides detailed biochemical studies on grain sorghum to inform researchers grappling with similar issues Offers foundational information on the quality and composition of sorghum as a grain Covers a variety of uses for sorghum in many industries, including food and beverage, energy, and brewing Includes photos and illustrations to enhance the understanding of processes and sorghum biochemistry

Sugar Canes and Their Products, Culture and Manufacture...

Sugar Canes and Their Products, Culture and Manufacture... PDF Author: Isaac A. Hedges
Publisher:
ISBN:
Category : Sugarcane
Languages : en
Pages : 228

Book Description

Sugar Made from Maize and Sorghum

Sugar Made from Maize and Sorghum PDF Author: F. L. Stewart
Publisher:
ISBN:
Category : Corn sugar
Languages : en
Pages : 116

Book Description

Sorghum Sugar Cane

Sorghum Sugar Cane PDF Author: New Jersey Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages :

Book Description

Sorghum and Sugar Cane Culture

Sorghum and Sugar Cane Culture PDF Author: Clifford Lewis Newman
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28

Book Description

Southern Provisions

Southern Provisions PDF Author: David S. Shields
Publisher: University of Chicago Press
ISBN: 022614111X
Category : Cooking
Languages : en
Pages : 418

Book Description
From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."
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