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

Publications (Library)

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TitleContributorsPublisherYearMedium
Cereal laboratory methodsHenry SimonBook
Laboratory equipmentHenry SimonBook
Quality control instrumentation for the cereal milling and allied industriesHenry SimonBook
Elementary science course for flour millersNorthern Publishing Co LtdBook
Grain, seed and feed: sampling and physical characteristic testingWilkin, RobinSamplex Ltd, NorfolkBook
Oliver's book of formulasOliver, Charles ENorthern Publishing Co LtdBook
Science and the millerRemington, John StewartNorthern Publishing Co1914Book
Chemistry of wheat flourBailey, C HChemical Catalog Company, NY1925Book
Milling studies: a survey of the flour milling processMiller, Edgar SNational Miller Publications Inc.1928Book
Physics and chemisry applied to millingHoussa, Armand J HEdward Arnold1930Book
Studies on the production of bacterial growth stimulants by yeastPulkki, L HSuomalainen Tiedeakatemia1934Book
Cereal Laboratory MethodsMangels, C EAmerican Association of Cereal Chemists1935Book
WheatAmos, A JNorthern Publishing Co Ltd1937Offprint/Journal Supplement
Addition of calcium carbonate (creta preparata) to National Flour - JuneResearch Association of British Flour-Millers1942Offprint/Journal Supplement
Constituents of wheat and wheat productsBailey, C HReinhold Publishing Corporation1944Book
Enzymes: and their role in wheat technologyAnderson, J AInterscience1946Book
Presentation of the Thomas Burr Osborne medal to Betty SullivanSullivan, BettyAmerican Association of Cereal Chemists1948Offprint/Journal Supplement
Starch and its derivatives: volume oneRadley, J AChapman & Hall1954Book
Food technology processing and laboratory controlAylward, FGeorge Newnes Ltd1955Book
Fisons cereal bookLaverton, SylviaFisons Limited1957Book
Cereal laboratory methods: with reference tablesSwanson, Emery CAmerican Association of Cereal Chemists1957Book
Physico-chemical properties of proteins: with special reference to wheat proteinsAmos, A JSociety of Chemical Industry1959Book
Identification of barley and wheat varieties by kernel charactersisticsConacher, M J; Owen, C HBoard of Grain Commissioners for Canada1960Book
Cereal laboratory methodsSwanson, Emery CAmerican Association of Cereal Chemists1962Book
Vital story of enriched cereal grain productsHoffmann-La Roche1962Book
Wheat: chemistry and technologyHlynka, IAmerican Association of Cereal Chemists1964Book
Chemistry of wheat starch and gluten and their conversion productsKnight, J WLeonard Hill1965Book
Separation of wheat starch and glutenEdwards, G HResearch Association of British Flour-Millers1966Book
Modern cereal chemistryAmos, A J; Kent-Jones, D WFood Trade Press1967Book
Kleberforschung: ein historisch-wissenschaftlicher VersuchRohrlich, MVerlag Moritz Schafer1969Book
Preliminary course of instruction in identification of cereal varietiesHervey-Murray, C GRank Hovis McDougall Agricultural Research and Advisory Services Ltd.1970Book
Rice: chemistry and technologyHouston, D FAmerican Association of Cereal Chemists1972Book
Identification of Cereal VarietiesHervey-Murray, C GRHM Arable1980Book
Science and rice in IndonesiaWard, William BOelgeschlager Gunn & Hain1985Book
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
Wheat: chemistry and technology volume 1Pomeranz, YAmerican Association of Cereal Chemists1988Book
Wheat: chemistry and technology volume 2Pomeranz, YAmerican Association of Cereal Chemists1988Book
Production and measurement of starch damage in flourBaker, G J; Evers, A D; Stevens, D JFlour Milling & Baking Research Asscociation1989Journal
FMBRA Bulletin - No 5 (October)Evers, A D; Harrison, Kathleen R; Salmon, Susan EFlour Milling & Baking Research Asscociation1990Journal
Puff pastry I: process and dough ingredient variablesTelloke, G WFlour Milling & Baking Research Asscociation1991Journal
FMBRA Bulletin - No 4 (August)Collins, T H; Little, K; Pritchard, P EFlour Milling & Baking Research Asscociation1991Journal
McCance and Widdowson's The Composition of FoodsVarious authors, Royal Society of Chemistry1991Book
Storage stability of gluten-fortified white breadmaking floursCollins, T H; Curtis, P S; Little, KFlour Milling & Baking Research Asscociation1992Journal
Extrusion cooking of wheat flourGuy, R C E; Horne, A W; Janes, D AFlour Milling & Baking Research Asscociation1993Journal
Technology of cereals: an introduction for students of food science and agricultureKent, N LPergamon1994Book
Bubbles in Food 2: novelty, health and luxuryCampbell, Grant M; Pyle, D Leo; Scanlon, Martin GEagen Press2008Book
Grain hydrationMiller Graphics2016Digital
A maths formula offers global impact for millers by improving flour yield from wheat - JulyMilling & Grain 2016Digital
Defining flour water absorption with high-precision dosage - DecemberMilling & Grain 2017Digital
There’s too much starch in that bran!Milling & Grain 2017Digital