An experimental milling technique for various flour extraction levels
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| Veröffentlicht in: | Cereal chemistry 1989-07, Vol.66 (4), p.324-328 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
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| container_end_page | 328 |
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| container_issue | 4 |
| container_start_page | 324 |
| container_title | Cereal chemistry |
| container_volume | 66 |
| creator | Li, Y.Z. (Kansas State University, Manhattan) Posner, E.S |
| description | |
| format | Article |
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(Kansas State University, Manhattan) ; Posner, E.S</creator><creatorcontrib>Li, Y.Z. (Kansas State University, Manhattan) ; Posner, E.S</creatorcontrib><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: American Association of Cereal Chemists</publisher><subject>APTITUDE BOULANGERE ; BAKING CHARACTERISTICS ; Biological and medical sciences ; BLE ; CARACTERISTICAS DE LA COCCION ; Cereal and baking product industries ; CULTIVOS DE INVIERNO ; CULTURE D'HIVER ; EXTRACCION ; EXTRACTION ; FARINE ; FLOURS ; Food industries ; Fundamental and applied biological sciences. 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(Kansas State University, Manhattan)</creatorcontrib><creatorcontrib>Posner, E.S</creatorcontrib><title>An experimental milling technique for various flour extraction levels</title><title>Cereal chemistry</title><subject>APTITUDE BOULANGERE</subject><subject>BAKING CHARACTERISTICS</subject><subject>Biological and medical sciences</subject><subject>BLE</subject><subject>CARACTERISTICAS DE LA COCCION</subject><subject>Cereal and baking product industries</subject><subject>CULTIVOS DE INVIERNO</subject><subject>CULTURE D'HIVER</subject><subject>EXTRACCION</subject><subject>EXTRACTION</subject><subject>FARINE</subject><subject>FLOURS</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>HARINAS</topic><topic>MILLS</topic><topic>MOLINOS</topic><topic>MOULIN</topic><topic>RENDEMENT</topic><topic>RENDIMIENTO</topic><topic>TRIGO</topic><topic>TRITICUM</topic><topic>TRITICUM DURUM</topic><topic>WHEATS</topic><topic>WINTER CROPS</topic><topic>YIELDS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Y.Z. (Kansas State University, Manhattan)</creatorcontrib><creatorcontrib>Posner, E.S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Y.Z. 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| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 1989-07, Vol.66 (4), p.324-328 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_7278764 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | APTITUDE BOULANGERE BAKING CHARACTERISTICS Biological and medical sciences BLE CARACTERISTICAS DE LA COCCION Cereal and baking product industries CULTIVOS DE INVIERNO CULTURE D'HIVER EXTRACCION EXTRACTION FARINE FLOURS Food industries Fundamental and applied biological sciences. Psychology HARINAS MILLS MOLINOS MOULIN RENDEMENT RENDIMIENTO TRIGO TRITICUM TRITICUM DURUM WHEATS WINTER CROPS YIELDS |
| title | An experimental milling technique for various flour extraction levels |
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