Digitale Medien
[s.l.]
:
Nature Publishing Group
Nature
174 (1954), S. 458-458
ISSN:
1476-4687
Quelle:
Nature Archives 1869 - 2009
Thema:
Biologie
,
Chemie und Pharmazie
,
Medizin
,
Allgemeine Naturwissenschaft
,
Physik
Notizen:
[Auszug] Any flavour in porridge meal or flakes is developed during the initial kilning process. This is not a standard operation. The whole oats are dried down from a moisture content in the range 14r-20 per cent (but usually about 17 per cent) to a final moisture content of 4-8 per cent, after which they ...
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1038/174458a0
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