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THE CONDITIONING OF WHEAT - THE INFLUENCE OF VARYING LEVELS OF WATER ADDITION TO UK WHEATS ON FLOUR EXTRACTION RATE, MOISTURE AND COLOR

HOOK, SCW; BONE, GT; 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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