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  • Wheat and Wheat Quality in Australiaby DH Simmonds

    CSIRO Publishing 1989; US$ 64.95

    The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed. more...

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