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Technology of cereals : an introduction for students of food science and agriculture /
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford, England :
Elsevier Science Ltd,
1994.
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| Edición: | Fourth edition. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. |
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| Descripción Física: | 1 online resource (349 pages) : illustrations, tables |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781855736603 1855736608 1855733617 9781855733619 |