Modern cereal science and technology /

Detalles Bibliográficos
Autor principal:	Pomeranz, Yeshajahu
Formato:	Libro
Lenguaje:	Inglés
Publicado:	New York, NY : VCH, c1987
Materias:	TECNOLOGIA DE ALIMENTOS CEREALES
Aporte de:	Registro referencial: Solicitar el recurso aquí Biblioteca Central Dr. Luis F. Leloir (FCEN) de Universidad de Buenos Aires

Tabla de Contenidos:

Chapter 1 Introduction
Chapter 2 Cereal crops-general
Chapter 3 Physical properties and structure
Chapter 4 Composition
Chapter 5 Classification and standards
Chapter 6 Storage
Chapter 7 Grain quality
Chapter 8 Wheat-processing, milling
Chapter 9 Wheat flour components in bread making
Chapter 10 Dough and bread structure
Chapter 11 The art and science of bread making
Chapter 12 Bread around the world
Chapter 13 Sensory attributes and bread staling
Chapter 14 Bread in health and disease
Chapter 15 Soft wheat products
Chapter 16 Rice
Chapter 17 Corn
Chapter 18 Barley
Chapter 19 Oats, sorghums and millets, and rye
Chapter 20 Extrusion products
Chapter 21 Industrial uses of cereals