Bread-making quality of wheat
Language: English
Published by Springer Netherlands, Springer Dez 2010, 2010
- Softcover
- New
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
AbeBooks seller since January 23, 2017
Condition: New
£ 192.05
Quantity: 1 available
Add to basketItem description from seller
This item is printed on demand - Print on Demand Titel. Neuware -Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 440 pp. Englisch.…
Seller Inventory # 9789048154937
- Title
- Bread-making quality of wheat
- Author
- Bob Belderok
- Publisher
- Springer Netherlands, Springer Dez 2010
- Publication year
- 2010
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 9048154936
- ISBN 13
- 9789048154937
- Item weight
- 663 grams
- Dimensions
- 235x155x24 mm
- Series
- Book 17 of 119: Contributions to Phenomenology
"Synopsis" may belong to another edition of this title.
Review
This book is probably the most informative and highly helpful work on the subject of structural aspects of composites, and merits an honored place in the study of every student and researcher associated with composites. Practicing composite structures engineers dealing with composites cannot fail to find much of interest and motivate them in this volume. It demands a place in their libraries. Indeed a worthwhile investment that continues the level of excellence associated with the earlier edition. – Current Engineering Practice, vol. 47, 2004.
"About the title" may belong to another edition of this title.
buchversandmimpf2000
Emtmannsberg, BAYE, Germany
AbeBooks seller since January 23, 2017
Shipping rates from Germany to U.S.A.
| Item | 60 to 60 business days | 60 to 60 business days |
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| First item | £ 50.86 | £ 63.57 |
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Impressum Thorsten Retsch Buchversand Mimpf2000 Oberölschnitz 16 95517 Emtmannsberg Deutschland Telefon: 09209-2023188 Email: mimpf2000@online.de USt-ID-Nr.: DE 235096871 Wir führen gebrauchte Bücher aus allen Sparten der Literatur
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buchversandmimpf2000
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