Advances in Food Research 16

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Advances in Food Research 16

Advances in Food Research 16

C.O. Chichester, E.M. Mrak and G.F. Stewart (Eds.)

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Năm:

1968

Nhà xuát bản:

Academic Press, Elsevier

Trang:

470

ISBN 10:

0120164167

ISBN 13:

9780120164165

Loạt:

Advances in Food Research 16

File:

PDF, 27.90 MB

IPFS:

,

1968

Đọc online

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— 粮油科技英语

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WILLIAM JAGO — The technology of bread-making

Karla Miranda‐Ramos, Ma. Carmen Millán‐Linares, Claudia Monika Haros — Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread

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P J Barnes — Lipids in cereal technology

A.M. Altschul — New Protein Foods: Vol. 1A: Technology

N.A. Michael Eskin — Biochemistry of Foods

N.A. Michael Eskin, Fereidoon Shahidi — Biochemistry of Foods

I.E. Liener — Toxic constituents of plant foodstuffs

Y Pomeranz — Functional properties of food components

Yeshajahu Pomeranz — Functional properties of food components

Harold Wilcke — Soy Protein and Human Nutrition

Harold Corke, Charles E. Walker, Colin Wrigley — Encyclopedia of Grain Science, Three-Volume Set (Vol 1-3)

Stanley P Cauvain — Bread Making: Improving Quality

George Inglett — Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology

Hugh Cornell (Author); Albert W. Hoveling (Author) — Wheat-Chemistry and Utilization

Dr. Gerard L. Hasenhuettl (auth.), Dr. Gerard L. Hasenhuettl, Richard W. Hartel (eds.) — Food Emulsifiers and Their Applications: Second Edition

Y.H. Hui, Wai-Kit Nip, Leo M.L. Nollet PhD, Gopinadhan Paliyath Ph.D., Benjamin K. Simpson — Food Biochemistry And Food Processing

Robert L. Ory (Eds.) — Plant Proteins: Applications, Biological Effects, and Chemistry

G. Linden, Denis Lorient — New ingredients in food processing: biochemistry and agriculture

J. M. V. Blanshard; P. J. Frazier; T. Galliard — Chemistry and Physics of Baking: Materials, Processes, and Products

Yeshajahu Pomeranz, J. A. Shellenberger — Bread Science and Technology

Allan K. Smith, Sidney J. Circle — SOYBEANS: CHEMISTRY AND TECHNOLOGY VOLUME 1 PROTEINS

Frank A. Lee — Basic Food Chemistry

Ed. Walter Bushuk — Rye: Production, Chemistry, and Technology

R. Carl Hoseney — Principles of cereal science and technology

Y. Pomeranz — Wheat: Chemistry and Technology

Joyce I. Boye — Nutraceutical and Functional Food Processing Technology

Haros, Claudia Monika,Schönlechner, Regine & Regine Schoenlechner — Pseudocereals

Claudia Monika Haros, Regine Schoenlechner — Pseudocereals: Chemistry and Technology

Jeantet, Romain — Handbook of food science and technology, Volume 3: Food biochemistry and technology

Milica Pojic, Uma Tiwari — Innovative Processing Technologies for Healthy Grains

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