✦ LIBER ✦

Grain-Mills and Flour in Classical Antiquityby L. A. Moritz

✍ Scribed by Review by: Charles Delvoye

Book ID: 125208471
Publisher: Editions Latomus
Year: 1959
Tongue: English
Weight: 180 KB
Volume: 18
Category: Article
ISSN: 0023-8856
DOI: 10.2307/41521378

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Grain-Mills and Flour in Classical Antiq

Grain-Mills and Flour in Classical Antiquityby L. A. Moritz

✍ Review by: Richard T. Bruère 📂 Article 📅 1959 🏛 University of Chicago Press 🌐 English ⚖ 514 KB

Grain-Mills and Flour in Classical Antiq

Grain-Mills and Flour in Classical Antiquityby L. A. Moritz

✍ Review by: Naum Jasny 📂 Article 📅 1959 🏛 University of Chicago Press 🌐 English ⚖ 245 KB

GELATINIZATION BEHAVIOR OF GRAINS AND FL

GELATINIZATION BEHAVIOR OF GRAINS AND FLOUR IN RELATION TO PHYSICO-CHEMICAL PROPERTIES OF MILLED RICE (ORYZA SATIVA L.)

✍ MIRJANA BOCEVSKA; IMAD ALDABAS; DANICA ANDREEVSKA; VERICA ILIEVA 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 86 KB

Genomic regions associated with milling

Genomic regions associated with milling quality and grain shape identified in a set of random introgression lines of rice (Oryza sativa L.)

✍ T. Q. Zheng; J. L. Xu; Z. K. Li; H. Q. Zhai; J. M. Wan 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 537 KB

The effects of various thermal processes

The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flour

✍ HÃ¥kansson, B.; JÃ¤gerstad, M.; Ãste, R.; Ãkesson, B.; Jonsson, L. 📂 Article 📅 1987 🏛 Elsevier Science 🌐 English ⚖ 807 KB

Importance and utilization of amaranth i

Importance and utilization of amaranth in food industry Part I. Characteristic of grain and average chemical constitution of whole amaranth flour

✍ Dodok, L. ;Modhir, A. A. ;Halásová, G. ;Poláček, I. ;Hozová, B. 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 199 KB 👁 1 views

Amaranth seeds are very small. Their bulk density is 843 g . dm-3. Basic analysis of amaranth whole flour from Slovakia proved evidently a high content of proteins (17.7% on dry basis), what is typical for amaranths. The lipid content of amaranth grains is rather high (7.32% on d. b.). Amaranths wit