Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
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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