HOOK, SCW and BONE, GT and FEARN, T (1982) THE CONDITIONING OF WHEAT - THE INFLUENCE OF VARYING LEVELS OF WATER ADDITION TO UK WHEATS ON FLOUR EXTRACTION RATE, MOISTURE AND COLOR. J SCI FOOD AGR , 33 (7) 645 - 654.
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| Type: | Article |
|---|---|
| Title: | THE CONDITIONING OF WHEAT - THE INFLUENCE OF VARYING LEVELS OF WATER ADDITION TO UK WHEATS ON FLOUR EXTRACTION RATE, MOISTURE AND COLOR |
| UCL classification: | UCL > School of BEAMS > Faculty of Maths and Physical Sciences > Statistical Science |
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