01182nam0 2200301 i 450 AQ1002650220231121125406.0IT98-1102 20160511d1997 ||||0itac50 baitaitz01i xxxe z01nStralci di storiaGabriele SartorelliL'AquilaLibreria Colacchi1997107 p.ill.24 cmQuaderni del BullettinoDeputazione abruzzese di storia patria15Già pubbl. in periodici vari.001CFI00051292001 Quaderni del BullettinoDeputazione abruzzese di storia patria1571202Deputazione di storia patria negli AbruzziSBLV256468Sartorelli, GabrieleCFIV0401670701440167ITIT-0120160511IT-FR0017 Biblioteca umanistica Giorgio ApreaFR0017 NAQ10026502Biblioteca umanistica Giorgio Aprea 52MAG 11/1039.15 52SBA0000203805 VMN RS A 2016051120160511 52Stralci di storia3602905UNICAS03674oam 2200685Ma 450 991096566460332120251116235313.00-429-09773-51-4398-5566-81-4665-5563-7(CKB)3710000000391272(EBL)1449130(SSID)ssj0001458211(PQKBManifestationID)12540358(PQKBTitleCode)TC0001458211(PQKBWorkID)11443895(PQKB)11378531(MiAaPQ)EBC1449130(Au-PeEL)EBL1449130(CaPaEBR)ebr11166280(OCoLC)908077839(OCoLC)958799332(OCoLC)1027192280(OCoLC)1028227603(OCoLC)1122512991(OCoLC-P)958799332(FlBoTFG)9780429097737(OCoLC)958799332(FINmELB)ELB141422(EXLCZ)99371000000039127220160914d2012 uy 0engurcn|||||||||txtccrCereal grains laboratory reference and procedures manual /Sergio O. Serna-Saldivar1st ed.Boca Raton CRC Press2012Boca Raton, Florida ;London, [England] ;New York :CRC Press,2012.©20121 online resource (388 p.)Food Preservation Technology Series" ... a practical laboratory manual complementing the author's text, Cereal grains : properties, processing and nutritional attributes."1-4398-5565-X Includes bibliographical references at the end of each chapters.Front Cover; Contents; Preface; Acknowledgments; Author; List of Equivalences; Chapter 1: Physical and Morphological Properties of Cereal Grains; Chapter 2: Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products; Chapter 3: Determination of Color, Texture, and Sensory Properties of Cereal Grain Products; Chapter 4: Storage of Cereal Grains and Detrimental Effects of Pests; Chapter 5: Dry-Milling Processes and Quality of Dry-Milled Products; Chapter 6: Wet-Milling Processes and Starch Properties and CharacteristicsChapter 7: Production of Maize Tortillas and Quality of Lime-Cooked ProductsChapter 8: Functionality Tests for Yeast and Chemical Leavening Agents; Chapter 9: Production of Yeast-Leavened Bakery Products; Chapter 10: Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas; Chapter 11: Production of Pasta Products and Oriental Noodles; Chapter 12: Production of Breakfast Cereals and Snack Foods; Chapter 13: Production of Modified Starches, Syrups, and SweetenersChapter 14: Production of Malt, Beer, Distilled Spirits, and Fuel EthanolEmphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readersFood preservation technology series.GrainLaboratory manualsCereal productsLaboratory manualsGrainCereal products664.7078Serna Saldívar Sergio R. Othón511771OCoLC-POCoLC-PBOOK9910965664603321Cereal grains764205UNINA