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Title: Interactions : the keys to cereal quality / edited by Rob J. Hamer and R. Carl Hoseney.
Author: American Association of Cereal Chemists. ; Hoseney, R. Carl. ; Hamer, Rob J.
Year: c1998.
Description: ix, 173 p. : ill. ; 24 cm.
Subject: Proteins. ; Wheat products. ; Carbohydrates. ; Cereal products. ; Food technology. ; Doughs.
Notes: Includes index.
Includes bibliographical references.
ISBN/ISSN: 0913250996;
Type: Book
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1 On Shelf Book-Octavo 664.6/.7 INT
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