Modern cereal chemistry


Hard cover, some wear and tear, but overall good condition, 446pp.,  with diagrams and tables.

Second edition.

Composition of wheat, flour and classes of wheat

Nutritive value of bread

Cereals other than wheat

Colloidal chemistry

Hydrogen ion concentration

Strength and the colloidal chemistry of flour

The chemistry of the baking process

Composition of mill products

Bleaching and flour improvers

Conditioning and the effect of heat on wheat and flour

Moisture in wheat and flour

Analysis of flour, etc.

1 in stock

  • Author(s): Kent-Jones, D W
  • Publisher: Northern Publishing Co
  • Publication year: 1927
SKU: Kent-Jones1 Categories: ,