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Technology of cereals : an introduction for students of food science and agriculture /
Covers a range of topics from agro-botany to cereals processing. Provides an international perspective on food science and agriculture. Contents include: Cereal crops (botany, chemistry, classification); Storage and pre-processing; Dry milling; Flour quality; Baking; Malting, brewing and distilling;...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford [England] ; New York :
Pergamon,
©1994.
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| Edición: | 4th ed. |
| Temas: | |
| Acceso en línea: | Texto completo |