R. Statham is an author at University of Birmingham specializing in grain science, food processing, and food chemistry.
Top concepts
HealthEngineeringFood SafetyCrop ScienceFood QualityBiotechnologyGrain ScienceFood ChemistryFood ProcessingFood Technology
Publications per year
1986–1986
1
1
THE USE OF EXTRUDED BARLEY, WHEAT AND MAIZE AS ADJUNCTS IN MASHING
D. E. Briggs, A. Wadeson, R. Statham et al. · Journal of the Institute of Brewing · 1986 · 20 citations · Full text
Rows per page
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