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Found 5 from your keywords: subject="Grains Product"
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The term baking is usually applied to flour-based foods, for example wheat, oats, maize and sorghum. These grains and flours have a relatively long shelf life. The main purpose of baking is to change the eating quality of the staple and to add var…
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ISBN/ISSN-
Deskripsi Fisik-
Judul Seri-
No. Panggil664.7 FAO b
1 copy Tersedia
E-book Growing Upland Rice : A Production Handbook
Nigeria is the largest producer of rice in the West Africa sub-region. Today, rice is no longer a luxury food to millions of Nigerians but has become the cereal that constitutes a major source of calories for the rural and urban poor with demand g…
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ISBN/ISSN-
Deskripsi Fisik44 hlm
Judul Seri-
No. Panggil664.7 AGU g
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E-book Wheat and Flour Testing Methods : A Guide to Understanding Wheat and F…
Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality Version 2
provides an introduction to the analysis of wheat and flour in a clear and concise format. Basic information is presented on standardized testing procedur…
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ISBN/ISSN-
Deskripsi Fisik72 hlm
Judul Seri-
No. Panggil664.7 AGS w
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E-book Rice Ratooning
Rice is cultivated in tropical Asia (South and Southeast Asia) over an area of about 88.7 million ha, with an annual total production of nearly 183.8 million tons of rough rice, an average productivity of 2.7 t/ha (Table 1). Only 14% of the rice a…
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ISBN/ISSN9711041901
Deskripsi Fisik288 hlm
Judul Seri-
No. Panggil664.7 IRR r
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E-book Post-Harvesting Processing
Each type of cereal requires a specific post-harvest treatment, however, there are certain general principles that apply to most of them. Cereals undergo a number of processing stages between harvest and consumption. This chain of processes is oft…
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ISBN/ISSN-
Deskripsi Fisik20 hlm
Judul Seri-
No. Panggil664.7 FAO p