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
Availability: OutOfStock
ISBN: 9780080408347

ISBN-10: 0080408346

ISBN-13: 9780080408347

Edition: 4th 1994

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

List price: $49.95

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Description:

A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

Book details

List price: $49.95
Edition: 4th
Copyright year: 1994
Publisher: C R C Press LLC
Binding: Paperback
Pages: 250
Size: 7.75" wide x 9.75" long x 0.75" tall
Weight: 1.782
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
Table of Contents provided by Publisher. All Rights Reserved.