eBook - ePub
Engineering Aspects of Cereal and Cereal-Based Products
- 367 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Engineering Aspects of Cereal and Cereal-Based Products
About this book
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in
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Yes, you can access Engineering Aspects of Cereal and Cereal-Based Products by Raquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia, Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Half-Title Page
- Series Editor
- Title Page
- Copyright Page
- Table of Contents
- Series Preface
- Preface
- Series Editor
- Editors
- Contributors
- Chapter 1 Cereal Production and its Characteristics
- Chapter 2 Transportation and Storage of Cereals
- Chapter 3 Malting
- Chapter 4 Rice Processing
- Chapter 5 Dry Milling
- Chapter 6 Flour Quality and Technological Abilities
- Chapter 7 Bread Making
- Chapter 8 Confectionary Baking
- Chapter 9 Breakfast Cereals
- Chapter 10 Pasta
- Chapter 11 Wet Milling and Starch Extraction
- Chapter 12 Extrusion Cooking of Cereal-Based Products
- Chapter 13 New Trends in Cereal-Based Products
- Chapter 14 Effects of Processing On Nutritional and Functional Properties of Cereal Products
- Index