Modern cereal chemistry
Hard cover, some wear and tear, but overall good condition, 446pp., with diagrams and tables.
Composition of wheat, flour and classes of wheat
Nutritive value of bread
Cereals other than wheat
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.
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