## Abstract **BACKGROUND:** Starch and gluten, the major components of wheat flour, greatly influence the structural characteristics of food products made with wheat flour. The effects of ballβmilling on the change in the semicrystalline structure of starch granules to the amorphous state have been
The impact of transportation rates on the location of the wheat flour milling industry
β Scribed by Michael W. Babcock; Gail L. Cramer; William A. Nelson
- Publisher
- John Wiley and Sons
- Year
- 1985
- Tongue
- English
- Weight
- 580 KB
- Volume
- 1
- Category
- Article
- ISSN
- 0742-4477
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