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Factors that affect the granulation and capacity in grinding of corn, oats, and sorghum grain with a hammermillBaker, Richard James. January 1960 (has links)
Call number: LD2668 .T4 1960 A54
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The application of the hydrocyclone to the separation of gluten and starch in aqueous suspensionMillstone, Stewart H. January 1961 (has links)
Call number: LD2668 .T4 1961 M56
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Controlling flour protein level by use of air separationVirmani, Vineet. January 1963 (has links)
Call number: LD2668 .T4 1963 V81 / Master of Science
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The effects of the first break roller mill differentials and speedsTsuge, Noritaka. January 1985 (has links)
Call number: LD2668 .T4 1985 T78 / Master of Science
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Factors affecting hammermill performanceStevens, Carl Andrew. January 1962 (has links)
LD2668 .T4 1962 S74
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The development of prehistoric grinding technology in the Point of Pines area, east-central Arizona.Adams, Jenny Lou. January 1994 (has links)
The development of grinding technology is a topic that has not received much attention from archaeologists in the American Southwest. Presented here is a technological approach to ground stone analysis capitalizing on the methods of ethnoarchaeology, experimentation, and use-wear analysis. These methods are applied to an existing collection of ground stone artifacts amassed by the University of Arizona field school's excavation of the Point of Pines sites in east-central Arizona. The heart of the technological approach is the recognition that technological behavior is social behavior and as such is culturally distinct. Both puebloan and nonpuebloan ethnographies provide models for understanding how ground stone tools were used by different cultural groups in daily activities and for making inferences about gender-specific behaviors. Culturally distinct behaviors are sustained through technological traditions, defined as the transmitted knowledge and behaviors with which people learn how to do things. A technological approach is applied to the ground stone assemblages from nine Point of Pines sites that date within eight phases, from A.D. 400 to A.D. 1425-1450. The assemblages are compared and assessed in terms of variation that might reflect developments in grinding technology. Developments may have derived from local innovations or from introduced technological traditions. Assemblage variation is evaluated in light of major events in Point of Pines prehistory, particularly the change from pit house villages to pueblo villages and the immigration of Tusayan Anasazi. Point of Pines grinding technology continued relatively unchanged until late in the occupation. Around the mid-1200s, an Anasazi group immigrated to the Point of Pines area and took up residence in the largest Point of Pines pueblo. Foreign technology was introduced but not immediately adopted by the resident Mogollon. Food grinding equipment of two different designs coexisted for about 100 years, until around A.D. 1400 when there is evidence of a change in the social organization of food grinding. It is this change that signals the blending of Mogollon and Anasazi into Western Pueblo.
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Application of linear programming to milling problems which involve blending of wheatUnger, Joseph Eldon. January 1957 (has links)
Call number: LD2668 .T4 1957 U57 / Master of Science
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Milling and baking qualities of hard white wheat as compared to hard red wheatSilva, Roy Felix January 2011 (has links)
Digitized by Kansas Correctional Industries
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Brewers spent grains and their breadmaking characteristicsDreese, Patrick Carl January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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Steady state sifting of first break wheat stockFerrer, Alonso Parrague January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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