Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and ge
- 200 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Concepts in Cereal Chemistry
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Table of contents
- Front cover
- Contents
- Preface
- The Author
- chapter one: Introduction
- chapter two: Sciences applicable to milling
- chapter three: Efficiency of dry milling
- chapter four: Grain hardness
- chapter five: Structure and properties of dough
- chapter six: Dough rheology
- chapter seven: Aspects of processing
- chapter eight: Shelf life
- chapter nine: Solubility of cereal proteins
- chapter ten: Characterization of cereal proteins
- chapter eleven: Composition–functionality relationships
- chapter twelve: Strategies for targeting specific end-use properties
- chapter thirteen: Nonwheat cereals
- Suggested solutions to exercises
- Index
- Color Insert
- Back cover
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Yes, you can access Concepts in Cereal Chemistry by Finlay MacRitchie in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.