Technology of cereals : an introduction for students of food science and agriculture / N.L. Kent.
Series: Pergamon international library of science, technology, engineering, and social studiesPublication details: Oxford [Oxfordshire] ; New York : Pergamon, 1983.Edition: 3rd edDescription: x, 221 p. : ill. ; 26 cmISBN:- 008029801X :
- 0080298001 (pbk.) :
- 664.7 19 KEN
- TS2145 .K36 1983
Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book Open Access | Agriculture and Animal Sciences Library | 664.7 KEN 1 (Browse shelf(Opens below)) | 1 | Available | 0028883 |
CONTENTS
Cereals of the world: crops
cereals of the world: grain structure
chemical composition of cereals
wheat of the world
wheat: the farm crop
wheat at the mill: what cleaning and conditioning
wheat at the mill: flour-milling
flour
nutritional attributes of flour and bread
bread baking technology
breakfast cereals and other processed products
Barley
Oats
Rye and triticale
rice
maize
sorghum and the millets
Includes bibliographies and index.
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