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035   $a(OCoLC)958799332$z(OCoLC)1027192280$z(OCoLC)1028227603$z(OCoLC)1122512991
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100   $a20160914d2012      uy             0
101 0 $aeng
135   $aurcn|||||||||
181   $ctxt
182   $cc
183   $acr
200 10$aCereal grains $elaboratory reference and procedures manual /$fSergio O. Serna-Saldivar
210   $aBoca Raton $cCRC Press$d2012
215   $a1 online resource (388 p.)
225 1 $aFood Preservation Technology Series
300   $a" ... a practical laboratory manual complementing the author's text, Cereal grains : properties, processing and nutritional attributes."
311   $a1-4398-5565-X 
320   $aIncludes bibliographical references at the end of each chapters.
327   $aFront 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 Characteristics
327   $aChapter 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 Sweeteners
327   $aChapter 14: Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol
330   $aEmphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
410  0$aFood preservation technology series.
606   $aGrain$vLaboratory manuals
606   $aCereal products$vLaboratory manuals
608   $aElectronic books.
615  0$aGrain
615  0$aCereal products
676   $a664.7078
700   $aSerna Saldi?var$b Sergio R. Otho?n$0511771
801  0$bOCoLC-P
801  1$bOCoLC-P
906   $aBOOK
912   $a9910460851903321
996   $aCereal grains$9764205
997   $aUNINA