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Cereal grains : properties, processing, and nutritional attributes / / by Sergio O. Serna-Saldivar
| Cereal grains : properties, processing, and nutritional attributes / / by Sergio O. Serna-Saldivar |
| Autore | Serna Saldivar Sergio O (Sergio Othon) |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2016] |
| Descrizione fisica | 1 online resource (796 p.) |
| Disciplina | 641.331 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Cereals as food
Grain |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-11211-4
1-4398-8209-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Products
Chapter 11: Manufacturing of Breakfast CerealsChapter 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 Cover |
| Record Nr. | UNINA-9910460565903321 |
Serna Saldivar Sergio O (Sergio Othon)
|
||
| Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains : properties, processing, and nutritional attributes / / Sergio O. Serna-Saldivar
| Cereal grains : properties, processing, and nutritional attributes / / Sergio O. Serna-Saldivar |
| Autore | Serna Saldivar Sergio O (Sergio Othon) |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, , [2016] |
| Descrizione fisica | 1 online resource (796 p.) |
| Disciplina | 641.331 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Cereals as food
Grain |
| ISBN |
1-4398-9947-9
0-429-11211-4 1-4398-8209-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Products
Chapter 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 Cover |
| Record Nr. | UNINA-9910797037203321 |
|
Serna Saldivar Sergio O (Sergio Othon)
|
||
| Boca Raton, FL : , : CRC Press, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||