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;...

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Bibliographic Details

Main Author:	Kent, N. L. (Norman Leslie)
Corporate Author:	Knovel (Firm)
Other Authors:	Evers, A. D.
Format:	eBook
Language:	English
Published:	Oxford [England] ; New York : Pergamon, [1994]
Edition:	4th ed.
Subjects:	Cereal products. Grain. Electronic books.
Online Access:	Connect to the full text of this electronic book