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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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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
Description
Summary: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.
Item Description:Electronic resource.
Physical Description:1 online resource (xiii, 334 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:1591241081
9781591241089