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Showing results for ( Topic equals Cereal processes > Cereal and milling science ):

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TitleContributorsPublisherYearBatchDescripMedium
Grain, seed and feed: sampling and physical characteristic testingWilkin, RobinSamplex Ltd, NorfolkBook
Science and rice in IndonesiaWard, William BOelgeschlager Gunn & Hain1985Book
McCance and Widdowson's The Composition of FoodsVarious authors, Royal Society of Chemistry1991Book
Puff pastry I: process and dough ingredient variablesTelloke, G WFlour Milling & Baking Research Asscociation1991Journal
Cereal laboratory methodsSwanson, Emery CAmerican Association of Cereal Chemists1962Book
Cereal laboratory methods: with reference tablesSwanson, Emery CAmerican Association of Cereal Chemists1957Book
Presentation of the Thomas Burr Osborne medal to Betty SullivanSullivan, BettyAmerican Association of Cereal Chemists1948Offprint/Journal Supplement
Kleberforschung: ein historisch-wissenschaftlicher VersuchRohrlich, MVerlag Moritz Schafer1969Book
Science and the millerRemington, John StewartNorthern Publishing Co1914Book
Starch and its derivatives: volume oneRadley, J AChapman & Hall1954Book
Studies on the production of bacterial growth stimulants by yeastPulkki, L HSuomalainen Tiedeakatemia1934Book
Wheat: chemistry and technology volume 1Pomeranz, YAmerican Association of Cereal Chemists1988Book
Wheat: chemistry and technology volume 2Pomeranz, YAmerican Association of Cereal Chemists1988Book
Oliver's book of formulasOliver, Charles ENorthern Publishing Co LtdBook
Milling studies: a survey of the flour milling processMiller, Edgar SNational Miller Publications Inc.1928Book
Cereal Laboratory MethodsMangels, C EAmerican Association of Cereal Chemists1935Book
Fisons cereal bookLaverton, SylviaFisons Limited1957Book
Chemistry of wheat starch and gluten and their conversion productsKnight, J WLeonard Hill1965Book
Technology of cereals: an introduction for students of food science and agricultureKent, N LPergamon1994Book
Rice: chemistry and technologyHouston, D FAmerican Association of Cereal Chemists1972Book
Physics and chemisry applied to millingHoussa, Armand J HEdward Arnold1930Book
Wheat: chemistry and technologyHlynka, IAmerican Association of Cereal Chemists1964Book
Identification of Cereal VarietiesHervey-Murray, C GRHM Arable1980Book
Preliminary course of instruction in identification of cereal varietiesHervey-Murray, C GRank Hovis McDougall Agricultural Research and Advisory Services Ltd.1970Book
Extrusion cooking of wheat flourGuy, R C E; Horne, A W; Janes, D AFlour Milling & Baking Research Asscociation1993Journal
FMBRA BulletinEvers, A D; Harrison, Kathleen R; Salmon, Susan EFlour Milling & Baking Research Asscociation1990No 5 (October)Journal
Separation of wheat starch and glutenEdwards, G HResearch Association of British Flour-Millers1966Book
Identification of barley and wheat varieties by kernel charactersisticsConacher, M J; Owen, C HBoard of Grain Commissioners for Canada1960Book
FMBRA BulletinCollins, T H; Little, K; Pritchard, P EFlour Milling & Baking Research Asscociation1991No 4 (August)Journal
Storage stability of gluten-fortified white breadmaking floursCollins, T H; Curtis, P S; Little, KFlour Milling & Baking Research Asscociation1992Journal
Effects of gluten and fungal alpha-amylase on CBP bread crumb properties: project no. 85.3.2Cauvain, S P; Mitchell, Tracey JFlour Milling & Baking Research Asscociation1986Journal
Bubbles in Food 2: novelty, health and luxuryCampbell, Grant M; Pyle, D Leo; Scanlon, Martin GEagen Press2008Book
Production and measurement of starch damage in flourBaker, G J; Evers, A D; Stevens, D JFlour Milling & Baking Research Asscociation1989Journal
Constituents of wheat and wheat productsBailey, C HReinhold Publishing Corporation1944Book
Chemistry of wheat flourBailey, C HChemical Catalog Company, NY1925Book
Food technology processing and laboratory controlAylward, FGeorge Newnes Ltd1955Book
Enzymes: and their role in wheat technologyAnderson, J AInterscience1946Book
Modern cereal chemistryAmos, A J; Kent-Jones, D WFood Trade Press1967Book
Physico-chemical properties of proteins: with special reference to wheat proteinsAmos, A JSociety of Chemical Industry1959Book
WheatAmos, A JNorthern Publishing Co Ltd1937Offprint/Journal Supplement
Grain Improvers. Higher milling efficiency & flour qualityMilling & Grain 2022NovemberDigital
Defining flour water absorption with high-precision dosageMilling & Grain 2017DecemberDigital
There’s too much starch in that bran!Milling & Grain 2017DecemberDigital
International Vision For Wheat ImprovementWheat Initiative2018Digital
Survive & advance. Selecting performance analysers to reduce waste and streamline product developmentMilling & Grain 2022DecemberDigital
Elementary science course for flour millersNorthern Publishing Co LtdBook
Evolution of grain & oilseed analysis methodsMilling & Grain 2022SeptemberDigital
Gluten-free flours. Analytical characterisation and processing of gluten-free flours on a laboratory scaleMilling & Grain 2023JanuaryDigital
Importance of starch damage in wheat and milling industryMilling & Grain 2023JanuaryDigital
Grinding methods. Products with different grinding methodsMilling & Grain 2023FebruaryDigital