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The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument's changes over the last three decades. Thi
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Authors: American Association of Cereal Chemists. Physical Testing Methods Committee
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The ICC Handbook of Cereals, Flour, Dough & Product Testing
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Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding thr
Food Process Design and Evaluation
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This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. T
AlveoConsistograph Handbook
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Authors: Michel Dubois
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The AlveoConsistograph helps you to classify, control, and select wheat and flour and to optimize their blending for specific rheological properties. It measure