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.
Other Authors Evers, A. D.
Format Electronic eBook
LanguageEnglish
Published Oxford [England] ; New York : Pergamon, ©1994.
Edition4th ed.
Subjects
Cereal products.
Grain.
elektronické knihy
electronic books
Online AccessFull text
ISBN1591241081
9781591241089
Physical Description1 online resource (xiii, 334 pages) : illustrations

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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.
Bibliography:Includes bibliographical references and index.
ISBN:1591241081
9781591241089
Access:Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Physical Description:1 online resource (xiii, 334 pages) : illustrations

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