TY - BOOK ID - 66223141 TI - Using cereal science and technology for the benefit of consumers : proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK AU - Cauvain, Stanley P. AU - Salmon, Susan S. AU - Young, Linda S. AU - Campden & Chorleywood Food Research Association. PY - 2005 SN - 1280373121 9786610373123 184569063X 1855739615 1845694791 9781845690632 9781845694791 9780849337710 PB - Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press, DB - UniCat KW - Grain KW - Cereal products. KW - Grain. KW - Industrial applications KW - Industrial applications. KW - Breadstuffs KW - Cereal grains KW - Cereals KW - Grains KW - Botany, Economic KW - Field crops KW - Flour KW - Food KW - Food crops KW - Seed crops KW - Grain products KW - Seed products UR - https://www.unicat.be/uniCat?func=search&query=sysid:66223141 AB - The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in dep ER -