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Characterization of Cereals and Flours

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects;

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Advances in Cereal & Pseudocereal Researches for Functional Foods

Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the;

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The Easy Way to Artisan Breads & Pastries

Brioche and Tarletette Rolls become real possibilities for anyone, discusses the raw materials; wheat, cereals and flours and goes through all the;

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Bread Making from Quality Protein Maize

Bread is among the most common and staple foods of millions of people in the world. Apart from wheat, it can be produced from a number;

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Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours;

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See How Plants Grow

This book is an introduction to cereals. It describes what cereals are, where they grow, what they are for, and the variety of cereals;

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See How Plants Grow

This book is an introduction to cereals. It describes what cereals are, where they grow, what they are for, and the variety of cereals;

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See How Plants Grow

This book is an introduction to cereals. It describes what cereals are, where they grow, what they are for, and the variety of cereals;

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Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare

of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal;

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Trends and Opportunities in the Production, Processing and Consumption of Staple Food Crops in Kenya

The objective of the national conference on Trends and opportunities in the production, processing and consumption of staple food crops;

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Millets and Pseudo Cereals

Millets and Pseudo Cereals is the first comprehensive resource to focus on the potential crop improvements through genetic enhancements;

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Cereals Processing Technology

Cereals processing is one of the oldest and most important of all food technologies. A distinguished international team;

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Flour De Flours ..VIRELAIS/RODENKIRCHEN, NORBERT. G. DE MACHAUT, CD

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Fumonisins

spectrometry techniques for the analysis and characterization of fumonisins in food-based products and other matrices are reviewed as well;

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Handbook of Cereals, Pulses, Roots, and Tubers

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates;

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Breakfast Cereals and How They Are Made

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a;

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Cereals, Pulses, Legumes and Vegetable Proteins

A consolidated edition providing the Codex standards and relevant related texts, including the Code of practice for the prevention;

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Integrated Crop Protection in Cereals

integral control of invertebrate pests, diseases and weeds, together with economic appraisals of applying such research to model farming systems.;

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Cereals

, providing nutritional and ma terial needs since the dawn of civilization. As with all dynamic industries, the Cereal in dustry has renewed itself;

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Gluten-Free Bread

gluten-free baking techniques plus 60 all-purpose bread recipes for brioche, sandwich bread, multi-grain varieties, quick breads, and more;

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Kent's Technology of Cereals

Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well;

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Third report on the chemical composition and physical properties of American cereals,

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Drought Adaptation in Cereals

conditions. Renowned experts extensively describe basic concepts and cutting-edge research results to clearly reveal all facets of drought adaptation;

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Drought Adaptation in Cereals

conditions. Renowned experts extensively describe basic concepts and cutting-edge research results to clearly reveal all facets of drought adaptation;

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Cereals and cereal products

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Genetic and Genomic Resources for Grain Cereals Improvement

Genetic and Genomic Resources For Cereals Improvement is the first book to bring together the latest available genetic resources and;

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Rice Functional Genomics

similarities among all the cereals and grasses: any understanding of rice genes is directly applicable to the genes of other cereals. This book details;

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