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01824cam a22004817a 4500 |
| 001 |
BIBLO-21722 |
| 003 |
AR-BaUEN |
| 005 |
20240909191513.0 |
| 008 |
930723s1987 nyuado|f |||| 001 0|eng|d |
| 020 |
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|a 9780895733269
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| 040 |
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|a AR-BaUEN
|b spa
|c AR-BaUEN
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| 044 |
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|a xxu
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| 080 |
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|a 664.7
|b P785m
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| 100 |
1 |
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|a Pomeranz, Yeshajahu
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| 245 |
1 |
0 |
|a Modern cereal science and technology /
|c Y. Pomeranz
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| 260 |
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|a New York, NY :
|b VCH,
|c c1987
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| 300 |
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|a xi, 486 p. :
|b il., fotos, gráfs., tablas
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| 504 |
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|a Bibliografía al final de cada capítulo.
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| 504 |
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|a Índice analítico de materias.
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| 505 |
0 |
0 |
|g Chapter 1
|t Introduction
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| 505 |
0 |
0 |
|g Chapter 2
|t Cereal crops-general
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| 505 |
0 |
0 |
|g Chapter 3
|t Physical properties and structure
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| 505 |
0 |
0 |
|g Chapter 4
|t Composition
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| 505 |
0 |
0 |
|g Chapter 5
|t Classification and standards
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| 505 |
0 |
0 |
|g Chapter 6
|t Storage
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| 505 |
0 |
0 |
|g Chapter 7
|t Grain quality
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| 505 |
0 |
0 |
|g Chapter 8
|t Wheat-processing, milling
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| 505 |
0 |
0 |
|g Chapter 9
|t Wheat flour components in bread making
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| 505 |
0 |
0 |
|g Chapter 10
|t Dough and bread structure
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| 505 |
0 |
0 |
|g Chapter 11
|t The art and science of bread making
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| 505 |
0 |
0 |
|g Chapter 12
|t Bread around the world
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| 505 |
0 |
0 |
|g Chapter 13
|t Sensory attributes and bread staling
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| 505 |
0 |
0 |
|g Chapter 14
|t Bread in health and disease
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| 505 |
0 |
0 |
|g Chapter 15
|t Soft wheat products
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| 505 |
0 |
0 |
|g Chapter 16
|t Rice
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| 505 |
0 |
0 |
|g Chapter 17
|t Corn
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| 505 |
0 |
0 |
|g Chapter 18
|t Barley
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| 505 |
0 |
0 |
|g Chapter 19
|t Oats, sorghums and millets, and rye
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| 505 |
0 |
0 |
|g Chapter 20
|t Extrusion products
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| 505 |
0 |
0 |
|g Chapter 21
|t Industrial uses of cereals
|
| 650 |
1 |
7 |
|2 spines
|a TECNOLOGIA DE ALIMENTOS
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| 650 |
1 |
7 |
|2 spines
|a CEREALES
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| 962 |
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|a info:eu-repo/semantics/book
|a info:ar-repo/semantics/libro
|b info:eu-repo/semantics/publishedVersion
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