MacRitchie, Finlay.
Concepts in cereal chemistry / Finlay MacRitchie. - Boca Raton, FL : CRC Press/Taylor & Francis, c2010. - xiii, 181 p., [2] p. of plates : ill. (some col.) ; 24 cm.
Includes bibliographical references and index.
Introduction -- Sciences applicable to milling -- Efficiency of dry milling -- Grain hardness -- Structure and properties of dough -- Dough rheology -- Aspects of processing -- Shelf life -- Solubility of cereal proteins -- Characterization of cereal proteins -- Composition-functionality relationships -- Strategies for targeting specific end-use properties -- Nonwheat cereals -- Health aspects of cereals -- The scientific method.
9781439835821 (pbk.) 1439835829 (pbk.)
Cereals as food--Analysis.
Grain--Biotechnology.
641.331 / MAC 2010
Concepts in cereal chemistry / Finlay MacRitchie. - Boca Raton, FL : CRC Press/Taylor & Francis, c2010. - xiii, 181 p., [2] p. of plates : ill. (some col.) ; 24 cm.
Includes bibliographical references and index.
Introduction -- Sciences applicable to milling -- Efficiency of dry milling -- Grain hardness -- Structure and properties of dough -- Dough rheology -- Aspects of processing -- Shelf life -- Solubility of cereal proteins -- Characterization of cereal proteins -- Composition-functionality relationships -- Strategies for targeting specific end-use properties -- Nonwheat cereals -- Health aspects of cereals -- The scientific method.
9781439835821 (pbk.) 1439835829 (pbk.)
Cereals as food--Analysis.
Grain--Biotechnology.
641.331 / MAC 2010