Bread-Making Quality of Wheat - Couverture souple

Couverture souple

ISBN 10 : 9401709513 ISBN 13 : 9789401709514

Editeur : Springer, 2014

Synopsis

Part 1: Developments in Bread-making Processes; B. Belderok. 1. Historical introduction. 2. The wheat grain. 3. Milling of wheat. 4. A brief survey of gluten proteins and wheat starches. 5. Breadmaking. 6. Manufacturing of other wheat products. 7. Genetic basis of quality in bread wheat. 8. Assay methods and instrumentation. Part 2: Breeding for Bread-making Quality in Europe; J. Mesdag, D.A. Donner. The Nordic countries. Norway. Sweden. Finland. Denmark. Germany. The Netherlands and Belgium. The United Kingdom. France. Spain. Italy. Switzerland. Austria. Hungary. Yugoslavia. Romania. Poland. Russia and Ukraine.

Détails de l'édition

• Éditeur: Springer
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 9401709513
• ISBN 13: 9789401709514
• Reliure: Broché
• Nombre de pages: 440
• Éditeur: Belderok Bob, Mesdag Hans, Donner Dingena A
• Coordonnées du fabricant: KINESIS; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; 22391; Allemagne