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[null,"1.","Record Nr.",null,"UNINA9910451014903321"]
[null,null,"Autore",null,"Sedgwick Mark"]
[null,null,"Titolo",null,"Saints and Sons : The Making and Remaking of the Rashīdi Aḥmadi Sufi Order, 1799-2000 / / Mark Sedgwick"]
[null,null,"Pubbl/distr/stampa",null,"Leiden; ; Boston : , : BRILL, , 2005"]
[null,null,"ISBN",null,"1-280-85978-4"]
[{"$nulls":4},"9786610859788"]
[{"$nulls":4},"90-474-0607-9"]
[{"$nulls":4},"1-4337-0589-3"]
[null,null,"Descrizione fisica",null,"1 online resource (271 p.)"]
[null,null,"Collana",null,"Social, Economic and Political Studies of the Middle East and Asia ; ; 97"]
[null,null,"Disciplina",null,"297.4/8"]
[null,null,"Soggetti",null,"Ahmadiyya - History"]
[{"$nulls":4},"Islam"]
[{"$nulls":4},"Islamic sects - History"]
[{"$nulls":4},"Sufism - History"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"List of maps; Preface; Note on transliteration and dating; Introduction; Chapter One Ahmad ibn Idris; Chapter Two The tariqa Muhammadiyya; Chapter Three The Sanusiyya and the Khatmiyya; Chapter Four The Ahmadiyya under al-Rashid; Chapter Five The Ahmadiyya after the death of al-Rashid; Chapter Six The spread of the Dandarawi Ahmadiyya in the Arab world; Chapter Seven The spread of the Dandarawi Ahmadiyya in the Malay world; Chapter Eight Adulation in Egypt; Chapter Nine Institutionalization in Seremban; Chapter Ten Modernity in Singapore; Chapter Eleven Modernity in Cairo and Beirut"]
[{"$nulls":4},"Chapter Twelve The authority of shaykhsGlossary; List of interviewees; Bibliography; Index"]
[null,null,null,"Sommario/riassunto","This first history of the Rashīdi Aḥmadiyya argues for a new explanation of the great Sufi revival of the eighteenth century, and also defines a new paradigm of development and change in Sufi orders. In his study of one widespread Sufi order over two centuries and three continents, the author identifies a repeating cycle in which a section of an order rises under a great shaykh, splits, and stabilizes. Though each great shaykh seems to remake the order with little reference to what "]
[{"$nulls":4},"has gone before, there are in fact two constants through all cycles: the written literature of the order, and the limiting effect on even the greatest shaykhs of their followers' expectations."]
[null,"2.","Record Nr.",null,"UNINA9910965668503321"]
[null,null,"Autore",null,"Serna Saldívar Sergio R. Othón"]
[null,null,"Titolo",null,"Cereal grains : properties, processing, and nutritional attributes / / Sergio O. Serna-Saldivar"]
[null,null,"Pubbl/distr/stampa",null,"Boca Raton, FL : , : CRC Press, , [2016]"]
[{"$nulls":4},"©2010"]
[null,null,"ISBN",null,"1-4398-9947-9"]
[{"$nulls":4},"0-429-11211-4"]
[{"$nulls":4},"1-4398-8209-6"]
[null,null,"Edizione",null,"[First edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (796 p.)"]
[null,null,"Collana",null,"Food Preservation Technology Series"]
[null,null,"Disciplina",null,"641.331"]
[null,null,"Soggetti",null,"Cereals as food"]
[{"$nulls":4},"Grain"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"Front Cover; FOOD PRESERVATION TECHNOLOGY SERIES; Dedication; Contents; Foreword; Preface; Acknowledgments; The Author; List of Tables; List of Figures; Chapter 1:  Cereal Grains; Body; Chapter 2: Physical Properties, Grading, and Specialty Grains; Chapter 3: Chemical Composition of Cereal Grains; Chapter 4: Grain Development, Morphology, and Structure; Chapter 5: Storage of Cereal Grains; Chapter 6: Grain Storage Pests; Chapter 7: Dry-Milling Operations; Chapter 8: Wet-Milling Operations; Chapter 9: Milling of Maize into Lime-Cooked Products; Chapter 10: Manufacturing of Bakery Products"]
[{"$nulls":4},"Chapter 11: Manufacturing of Breakfast Cereals Chapter 12: Manufacturing of Cereal-Based Snacks; Chapter 13: Industrial Production of Modified Starches and Syrups; Chapter 14:  Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Chapter 15: Quality Control of Cereal Grains and Their Products; Chapter 16: Production of Cereal-Based Traditional Foods; Chapter 17: Role of Cereals in Human Nutrition and Health; Chapter 18: Cereals as Feed stuffs for Animal Nutrition; Glossary; Index; Back Cover"]
[null,null,null,"Sommario/riassunto","While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete "]
[{"$nulls":4},"exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value."]