Description |
xv, 426 pages : illustrations ; 24 cm |
Contents |
Contents: Ch.1. The wheat kernel. Ch.2 The milling of wheat. Ch.3. The wet milling of wheat flour. Ch.4. The composition, properties, and uses of wheat starch. Ch.5.Starch syrups. Ch.6. Chemically modified wheat starches and their uses. Ch.7. Amino acids, peptides, and proteins. Ch.8 Wheat proteins. Ch.9 Wheat on the World Wide Web |
Bibliography |
Includes bibliographical references and index |
Subject |
Wheat.
|
Author |
Hoveling, Albert W.
|
LC no. |
97061636 |
ISBN |
1566763487 |
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