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024 7 $a10.1007/978-3-031-40308-8
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035   $a(DE-He213)978-3-031-40308-8
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101 0 $aeng
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181   $ctxt$2rdacontent
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200 10$aCereal-Based Food Products$b[electronic resource] /$fedited by Manzoor Ahmad Shah, Kappat Valiyapeediyekkal Sunooj, Shabir Ahmad Mir
205   $a1st ed. 2023.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023.
215   $a1 online resource (367 pages)
311 08$aPrint version: Shah, Manzoor Ahmad Cereal-Based Food Products Cham : Springer International Publishing AG,c2023 9783031403071 
327   $aIntroduction to cereals -- Bread; Cookies and Biscuit -- Cakes and muffins -- Tortillas -- Crackers -- Popped and puffed products -- Flaked products -- Pasta -- Noodles -- Beverages -- Pastry -- Packaging of cereal products.
330   $aCereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.
606   $aFood science
606   $aFood$xAnalysis
606   $aChemistry
606   $aFood Science
606   $aFood Engineering
606   $aFood Chemistry
615  0$aFood science.
615  0$aFood$xAnalysis.
615  0$aChemistry.
615 14$aFood Science.
615 24$aFood Engineering.
615 24$aFood Chemistry.
676   $a664.7
700   $aShah$b Manzoor Ahmad$01058523
701   $aValiyapeediyekkal Sunooj$b Kappat$01438251
701   $aMir$b Shabir Ahmad$01438252
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910760265503321
996   $aCereal-Based Food Products$93599564
997   $aUNINA