Frais de port :
Gratuit
Vers Etats-Unis
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LX-9781527826434
Quantité disponible : 15 disponible(s)
Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book presents a detailed investigation into the quality of wheat in the context of Canadian agriculture, particularly the northern regions. The author carried out extensive experiments to establish an accurate method for estimating wheat quality and to determine the quality of different varieties of spring and winter wheats. The author examines the relationship between wheat composition, baking strength, and bread quality. Detailed analysis of protein composition is provided, including gliadin content, sugar content, and ash content. The author discusses how factors like water absorption and water retention impact the baking process and the characteristics of the final loaf, such as volume, texture, color, and shape. Forgotten Books publishes hundreds of thousands of rare and classic books. This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. The digital edition of all books may be viewed on our website before purchase. print-on-demand item. N° de réf. du vendeur 9781527826434_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LX-9781527826434
Quantité disponible : 15 disponible(s)