Technology of cereals : an introduction for students of food science and agriculture /

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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;...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Kent, N. L. (Norman Leslie)
Otros Autores: Evers, A. D.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford [England] ; New York : Pergamon, ©1994.
Edición:4th ed.
Temas:
Cereal products.
Grain.
Produits céréaliers.
Céréales.
grain (seed)
Acceso en línea:Texto completo
Descripción
Sumario: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; Pasta and whole grain foods; Breakfast cereals and other extrusion products; Wet milling; Small-scale products; Nutrition; Feed and industrial uses.
Descripción Física:1 online resource (xiii, 334 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:1591241081
9781591241089

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