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Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar
| Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar |
| Autore | Serna Saldívar Sergio R. Othón |
| Pubbl/distr/stampa | Boca Raton, : CRC Press, 2012 |
| Descrizione fisica | 1 online resource (388 p.) |
| Disciplina | 664.7078 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Grain
Cereal products |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-09773-5
1-4398-5566-8 1-4665-5563-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Characteristics
Chapter 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 Chapter 14: Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol |
| Record Nr. | UNINA-9910460851903321 |
Serna Saldívar Sergio R. Othón
|
||
| Boca Raton, : CRC Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar
| Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar |
| Autore | Serna Saldívar Sergio R. Othón |
| Pubbl/distr/stampa | Boca Raton, : CRC Press, 2012 |
| Descrizione fisica | 1 online resource (388 p.) |
| Disciplina | 664.7078 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Grain
Cereal products |
| ISBN |
0-429-09773-5
1-4398-5566-8 1-4665-5563-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Characteristics
Chapter 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 Chapter 14: Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol |
| Record Nr. | UNINA-9910797032103321 |
|
Serna Saldívar Sergio R. Othón
|
||
| Boca Raton, : CRC Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar
| Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar |
| Autore | Serna Saldívar Sergio R. Othón |
| Pubbl/distr/stampa | Boca Raton, : CRC Press, 2012 |
| Descrizione fisica | 1 online resource (388 p.) |
| Disciplina | 664.7078 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Grain
Cereal products |
| ISBN |
0-429-09773-5
1-4398-5566-8 1-4665-5563-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Characteristics
Chapter 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 Chapter 14: Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol |
| Record Nr. | UNINA-9910811862003321 |
|
Serna Saldívar Sergio R. Othón
|
||
| Boca Raton, : CRC Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||