Brief notes on wheat and flour evaluation
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| Formato: | Texto biblioteca |
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| Publicado: |
1970
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| Materias: | WHEAT FLOUR, SOFT WHEAT, EVALUATION, BREADMAKING, GLUTEN, FERMENTATION, FORECASTING, MOISTURE CONTENT, PROTEIN QUALITY, AMYLASES, MEASURING INSTRUMENTS, CHEMICOPHYSICAL PROPERTIES, BAKING, FARINE DE BLE, BLE TENDRE, HARINA DE TRIGO, TRIGO HARINERO, PANIFICATION, TECHNIQUE DE PREVISION, TENEUR EN EAU, QUALITE PROTEIQUE, AMYLASE, INSTRUMENT DE MESURE, PROPRIETE PHYSICOCHIMIQUE, CUISSON AU FOUR, EVALUACION, PANIFICACION, FERMENTACION, TECNICAS DE PREDICCION, CONTENIDO DE HUMEDAD, CALIDAD PROTEICA, AMILASAS, INSTRUMENTOS DE MEDICION, PROPIEDADES FISICOQUIMICAS, COCCION AL HORNO, |
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