ISBN-10:
1439835829
ISBN-13:
9781439835821
Pub. Date:
05/25/2010
Publisher:
Taylor & Francis
Concepts in Cereal Chemistry / Edition 1

Concepts in Cereal Chemistry / Edition 1

by Finlay MacRitchie

Paperback

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Product Details

ISBN-13: 9781439835821
Publisher: Taylor & Francis
Publication date: 05/25/2010
Pages: 197
Product dimensions: 6.10(w) x 9.20(h) x 0.60(d)

Table of Contents

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
Suggested solutions to exercises

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