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...

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Bibliographic Details

Main Author:	Kent, N. L. (Norman Leslie)
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Evers, A. D.
Format:	eBook
Language:	English
Published:	Oxford, England : Elsevier Science Ltd, 1994.
Edition:	Fourth edition.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Cereal products. Grain. Produits céréaliers. Céréales. grain (seed) Cereal products Grain Electronic books.
Online Access:	Connect to the full text of this electronic book