Abstract
Traditionally wheat flour has been separated into its constituent components, principally starch and gluten, by screening and centrifugation. The main process used for many years was the Martin Process which used enormous quantities of water to achieve good yields and product quality.
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© 1997 Springer Science+Business Media New York
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Svonja, G. (1997). Reduction of the Environmental Impact of Wheat Starch and Vital Wheat Gluten Production. In: Campbell, G.M., Webb, C., McKee, S.L. (eds) Cereals. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2675-6_22
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DOI: https://doi.org/10.1007/978-1-4757-2675-6_22
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-3274-7
Online ISBN: 978-1-4757-2675-6
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