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Concepts in cereal chemistry / Finlay MacRitchie.

By: Material type: TextTextPublication details: Boca Raton, FL : CRC Press, c2010.Description: xiii, 181 p., [2] p. of plates : ill. (some col.) ; 24 cmISBN:
  • 9781439835821 (pbk. : alk. paper)
  • 1439835829 (pbk. : alk. paper)
Subject(s): DDC classification:
  • 641.3/31 MAC
Contents:
Introduction -- Sciences applicable to milling -- Efficiency of dry milling -- Grain hardness -- Structure and properties of dough -- Dough rheology -- Aspects of processing -- Shelf life -- Solubility of cereal proteins -- Characterization of cereal proteins -- Composition-functionality relationships -- Strategies for targeting specific end-use properties -- Nonwheat cereals -- Health aspects of cereals -- The scientific method.
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Holdings
Item type Current library Call number Status Date due Barcode
Books Books Central Library General Section 641.331 MAC (Browse shelf(Opens below)) Available 002088

Includes bibliographical references and index.

Introduction -- Sciences applicable to milling -- Efficiency of dry milling -- Grain hardness -- Structure and properties of dough -- Dough rheology -- Aspects of processing -- Shelf life -- Solubility of cereal proteins -- Characterization of cereal proteins -- Composition-functionality relationships -- Strategies for targeting specific end-use properties -- Nonwheat cereals -- Health aspects of cereals -- The scientific method.

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