Technology of Cereals An Introduction for Students of Food Science and Agriculture

Name: Technology of Cereals An Introduction for Students of Food Science and Agriculture
Price: 32.15 USD
Availability: InStock
ISBN: 9780080408330

ISBN-10: 0080408338

ISBN-13: 9780080408330

Edition: 4th 1994

Authors: N. L. Kent, A. D. Evers

List price: $59.95

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Description:

The revised and updated version of this textbook covers all the information relevant to the technology of cereals with new and recent developments also included, such as sections dealing with extrusion cooking and the use of cereals as animal feed.

Book details

List price: $59.95
Edition: 4th
Copyright year: 1994
Publisher: Elsevier Science & Technology Books
Binding: Hardcover
Pages: 250
Size: 8.00" wide x 9.75" long x 1.25" tall
Weight: 2.090
Language: English



Abbreviations, units, equivalents


Cereal crops: Economics, statistics, uses


Botanical aspects


Chemical components


Cereals of the world


Storage and preprocessing; dry milling technology


Four quality


Bread-baking technology


Malting, brewing and distilling


Pasta and whole grain foods


Breakfast cereals and other products of extrusion cooking


Wet milling: Starch and gluten


Domestic and small scale products


Nutrition


Feed and industrial uses for cereals


Index