Набиране на средства 15 септември 2024 – 1 октомври 2024 Относно набирането на средства

Maize: Recent Progress in chemistry and Technology

Main
Science (General)
Maize: Recent Progress in chemistry and...

Maize: Recent Progress in chemistry and Technology

George Inglett

0 / 0

Колко ви харесва тази книга?

Какво е качеството на файла?

Изтеглете книгата за оценка на качеството

Какво е качеството на изтеглените файлове?

Категории:

Science (General)

Година:

1982

Издателство:

Elsevier Science

Език:

english

Страници:

262

ISBN 10:

0323158730

ISBN 13:

9780323158732

Файл:

PDF, 8.11 MB

IPFS:

,

english, 1982

Четете Онлайн

Преобразуването в се извършва

Преобразуването в е неуспешно

Може да се интересувате от

A. Solaimalai (Author); P. Anantharaju (Author); S. Irulandi (Author); M. Theradimani (Author) — Maize Crop-Improvement, Production, Protection and Post Harvest Technology

L. Mark Lagrimini (eds.) — Maize: Methods and Protocols

— 粮油科技英语

Rosemary K. Newman, C. Walter Newman — Barley for Food and Health: Science, Technology, and Products

Delcour J.A., Hoseney R.C. — Principles of Cereal Science and Technology (3rd Ed)

N.L. Kent & A.D. Evers — Technology of Cereals, Fourth Edition: An Introduction for Students of Food Science and Agriculture

Norman Leslie Kent, A. D. Evers — Technology of cereals: an introduction for students of food science and agriculture

P J Barnes — Lipids in cereal technology

Kurt A. Rosentrater, Anthony D Evers — Kent’s Technology of Cereals, Fifth Edition: An Introduction for Students of Food Science and Agriculture

Bemiller, James N(Editor) — Starch: Chemistry and Technology

Roy L. Whistler, James N. BeMiller, Eugene F. Paschall — Starch: Chemistry and Technology

Harold Corke, Charles E. Walker, Colin Wrigley — Encyclopedia of Grain Science

Sergio O. Serna-Saldivar — Corn： Chemistry and Technology

Roy L Whistler; James N BeMiller; Eugene F Paschall — Starch : Chemistry and Technology

George Inglett — Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology

Hugh Cornell (Author); Albert W. Hoveling (Author) — Wheat-Chemistry and Utilization

BeMiller J. N. & Whistler R. L. — Starch. Chemistry and Technology

Karel Kulp (Editor) — Handbook of Cereal Science and Technology

Shabir Ahmad Mir; Annamalai Manickavasagan; Manzoor Ahmad Shah — Whole Grains: Processing, Product Development, and Nutritional Aspects

Gonul Kaletunc, Kenneth J. Breslauer — Characterization of Cereals and Flours Properties Analysis and Applications

Ann-Charlotte Eliasson — Cereals in Breadmaking: A Molecular Colloidal Approach

Elke K. Arendt, Emanuele Zannini — Cereal grains for the food and beverage industries

G. E. Inglett — Corn: culture, processing, products (Major feed and food crops in agriculture and food series)

R. Carl Hoseney — Principles of cereal science and technology

Stanley A. Watson; Paul E. Ramstad — Corn: Chemistry and Technology

Y. Pomeranz — Wheat: Chemistry and Technology

Luis A. Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital — Starch and Starchy Food Products Improving Human Health

Edited by Sukhvinder Singh Purewal, Pinderpal Kaur, Sneh Punia Bangar, Kawaljit Singh Sandhu, Surender Kumar Singh, and Maninder Kaur — Maize: Nutritional Composition, Processing, and Industrial Uses

Gulzar Ahmad Nayik (Editor), Tabussam Tufail (Editor), Faqir Muhammad Anjum (Editor), Mohammad Javed Ansari (Editor) — Cereal Grains: Composition, Nutritional Attributes, and Potential Applications

Milica Pojic, Uma Tiwari — Innovative Processing Technologies for Healthy Grains

Ann-Charlotte Eliasson — Carbohydrates in Food, Third Edition

Serna-Saldivar, Sergio O — Cereal Grains : Properties, Processing, and Nutritional Attributes

Raquel Pinho Ferreira Guiné; Paula Maria dos Reis Correia — Engineering aspects of cereal and cereal-based products

De Pinho Ferreira Guiné, Raquel; Dos Reis Correia, Paula Maria — Engineering Aspects of Cereal and Cereal-Based Products

Ann-Charlotte Eliasson — Carbohydrates in Food, Third Edition

Caldwell, Elwood F.; Fast, Robert B — Breakfast cereals and how they are made

Champagne, Elaine T — Rice : chemistry and technology

Най-често използвани термини