Author: Publisher:
ISBN:
Category : Competition
Languages : en
Pages : 172
Book Description
Grain Quality in International Trade
Author: Grain quality in international trade : a comparison of major U.S. competitors.
Author: Publisher: DIANE Publishing
ISBN: 1428922245
Category : Competition
Languages : en
Pages : 161
Book Description
Enhancing the Quality of U.S. Grain for International Trade
Author: Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 308
Book Description
Agricultural Outlook
Author: Report
Author: Kansas. State Board of AgriculturePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 636
Book Description
Hearings, Reports and Prints of the Senate Committee on Appropriations
Author: United States. Congress. Senate. Committee on AppropriationsPublisher:
ISBN:
Category : Finance, Public
Languages : en
Pages : 2108
Book Description
Agricultural Appropriations for Fiscal Year 1967, Hearings Before ... 89-2, on H.R. 14596
Author: United States. Congress. Senate. Appropriations CommitteePublisher:
ISBN:
Category :
Languages : en
Pages : 1174
Book Description
Agricultural Appropriations for Fiscal Year 1967
Author: United States. Congress. Senate. Committee on AppropriationsPublisher:
ISBN:
Category :
Languages : en
Pages : 1162
Book Description
Agricultural Appropriations for ...
Author: United States. Congress. Senate. Committee on AppropriationsPublisher:
ISBN:
Category : Agricultural appropriations
Languages : en
Pages : 722
Book Description
Wheat: Chemistry and Technology
Author: Khalil KhanPublisher: Elsevier
ISBN: 0128104546
Category : Technology & Engineering
Languages : en
Pages : 480
Book Description
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.