00920nam 2200349 450 991015773640332120230808201136.01-5154-1328-4(CKB)3710000001002136(MiAaPQ)EBC4773564(EXLCZ)99371000000100213620170116h20162016 uy 1engurcnu||||||||rdacontentrdamediardacarrierRaggedy Ann stories /by Johnny Gruelle[Lanham, Maryland] :Dancing Unicorn Books,2016.©20161 online resource (45 pages)DollsJuvenile fictionDolls813.54Gruelle Johnny1376158MiAaPQMiAaPQMiAaPQBOOK9910157736403321Raggedy Ann stories3413947UNINA00984nam0 22002531i 450 UON0022673320231205103440.32420030730d1987 |0itac50 baitaIT|||| |||||Che Guevarapensiero e politica dell'utopiaRoberto Massari2ª edizione. RomaEdizioni Associate1987. 328 p. ; 21 cm.GUEVARA ERNESTOUONC041510FIITRomaUONL000004972.91Storia generale del Centroamerica. Cuba21MASSARIRobertoUONV137267146488Edizioni AssociateUONV249016650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00226733SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI Isp.A 972 062 SI LO 42133 5 062 BuonoChe Guevara864964UNIOR03503oam 2200637I 450 991096566850332120230808211610.01-4398-9947-90-429-11211-41-4398-8209-610.1201/9781439882092(CKB)3710000000391163(EBL)1446403(SSID)ssj0001458212(PQKBManifestationID)12624269(PQKBTitleCode)TC0001458212(PQKBWorkID)11444281(PQKB)10697303(MiAaPQ)EBC1446403(Au-PeEL)EBL1446403(CaPaEBR)ebr11166010(OCoLC)908077499(OCoLC)958798766(FINmELB)ELB145267(EXLCZ)99371000000039116320180706h20162010 uy 0engur|n|---|||||txtccrCereal grains properties, processing, and nutritional attributes /Sergio O. Serna-SaldivarFirst edition.Boca Raton, FL :CRC Press,[2016].©20101 online resource (796 p.)Food Preservation Technology SeriesDescription based upon print version of record.1-4398-1560-7 Includes bibliographical references at the end of each chapters and index.Front Cover; FOOD PRESERVATION TECHNOLOGY SERIES; Dedication; Contents; Foreword; Preface; Acknowledgments; The Author; List of Tables; List of Figures; Chapter 1: Cereal Grains; Body; Chapter 2: Physical Properties, Grading, and Specialty Grains; Chapter 3: Chemical Composition of Cereal Grains; Chapter 4: Grain Development, Morphology, and Structure; Chapter 5: Storage of Cereal Grains; Chapter 6: Grain Storage Pests; Chapter 7: Dry-Milling Operations; Chapter 8: Wet-Milling Operations; Chapter 9: Milling of Maize into Lime-Cooked Products; Chapter 10: Manufacturing of Bakery ProductsChapter 11: Manufacturing of Breakfast Cereals Chapter 12: Manufacturing of Cereal-Based Snacks; Chapter 13: Industrial Production of Modified Starches and Syrups; Chapter 14: Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Chapter 15: Quality Control of Cereal Grains and Their Products; Chapter 16: Production of Cereal-Based Traditional Foods; Chapter 17: Role of Cereals in Human Nutrition and Health; Chapter 18: Cereals as Feed stuffs for Animal Nutrition; Glossary; Index; Back CoverWhile cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.Food preservation technology series.Cereals as foodGrainCereals as food.Grain.641.331Serna Saldívar Sergio R. Othón511771FlBoTFGFlBoTFGBOOK9910965668503321Cereal grains764205UNINA