1. The book of wheat : an economic history and practical manual of the wheat industry /: an economic history and practical manual of the wheat industry. (2018) Authors: Dondlinger, Peter Tracy, 1877- Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. The gluten proteins. (©2004) Other Names: Lafiandra, D; Masci, S; D'Ovidio, R; Gluten Workshop, 8th Record Type: Book Extent: 1 online resource (xvi, 471 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Starch and derived products. Heavy metals content. Determination of lead content by atomic absorption spectrometry with electrothermal atomization Part 3, (15th May 1997) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Methods of test for cereals and pulses. Determination of sedimentation index for wheat (Zeleny test) Part 13, (30th June 1980) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (7 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph Part 20, (15th December 1999) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. BS ISO 7970. Wheat (Triticum aestivum L.). Specification. (21st February 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (25 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Wheat flour and durum wheat semolina. Determination of impurities of animal origin. (17th April 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (22 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph (21st May 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (31 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph (21st May 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (37 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Wheat. (2022) Editors: Ansari, Mahmood-ur-Rahman Record Type: Book Extent: 1 online resource (342 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗