21. Methods of test for cereals and pulses. Identification of wheat varieties by electrophoresis Part 30, (15th February 1994) 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) ↗
22. Specification for wheat. (28th February 1990) 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) ↗
23. Starch and derived products. Heavy metals content. Determination of arsenic content by atomic absorption spectrometry Part 1, (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) ↗
24. 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) ↗
25. Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat. (30th November 2012) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (64 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
26. 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) ↗
27. 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) ↗
28. Trends in wheat and bread making. (2020) Editors: Galanakis, Charis M Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
29. Wheat (Triticum aestivum L.). Specification. (7th January 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (30 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
30. Wheat : Chemistry and Technology: Chemistry and Technology. (2009) Other Names: Khan, Khalil Record Type: Book Extent: 1 online resource () View Content: Available online (eLD content is only available in our Reading Rooms) ↗