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  <titleInfo>
    <title>Wheat flour</title>
  </titleInfo>
  <name type="personal">
    <namePart>Finnie, Sean</namePart>
  </name>
  <name type="personal">
    <namePart>Atwell, William A.</namePart>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="code" authority="marccountry">mnu</placeTerm>
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    <place>
      <placeTerm type="text">St. Paul, Minnesota</placeTerm>
    </place>
    <publisher>AACC International, Inc.</publisher>
    <dateIssued> 2016</dateIssued>
    <dateIssued encoding="marc">2016</dateIssued>
    <edition>2nd ed.</edition>
    <issuance>monographic</issuance>
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  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
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  <physicalDescription>
    <form authority="gmd">electronic resource</form>
    <extent>1 online resource (164 pages) : ill.</extent>
  </physicalDescription>
  <note type="statement of responsibility">edited by Sean Finnie and William A. Atwell</note>
  <subject authority="lcsh">
    <topic>Wheat</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Flour</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Wheat products</topic>
  </subject>
  <classification authority="lcc">TX558 W5 W44 2016eb</classification>
  <relatedItem type="series">
    <titleInfo>
      <title>AACC International Handbook Series</title>
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  <identifier type="isbn">9781891127908 </identifier>
  <identifier type="uri">http://www.sciencedirect.com/science/book/9781891127908 </identifier>
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    <url displayLabel="Download : ScienceDirect">http://www.sciencedirect.com/science/book/9781891127908 </url>
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