Work

Bread and Soft Wheats: Recent Milling Progress

Year: 1980

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-370960-8.50018-7

Author: John Wingfield

Institution: Kansas State University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2485507459

FWCI:

Cites:

Cited by: 1

Related to: 10