Cereals International
By D. J. Martin
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Provides an update on cereal chemistry in an international context, with emphasis on Australia. Discusses such topics as cereals in the future, changes in bread during and after baking, grain quality, uses and quality of sorghum, cereal starches, cereal fibre analysis, etc.
Book Details
- Country: US
- Published: 1991
- Publisher: Cereal Chemistry Division, Royal Australian Chemical Institute
- Author(s):D. J. Martin
- Language: English
- Pages: 440
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