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Concepts in cereal chemistry / Finlay MacRitchie.

By: MacRitchie, Finlay.
Publisher: Boca Raton, FL : CRC Press/Taylor & Francis, c2010Description: xiii, 181 p., [2] p. of plates : ill. (some col.) ; 24 cm.ISBN: 9781439835821 (pbk.); 1439835829 (pbk.).Subject(s): Cereals as food -- Analysis | Grain -- BiotechnologyDDC classification: 641.331
Contents:
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.
Item type Current location Call number Copy number Status Notes Date due Barcode Remark
Main Collection TU External Storage-LCS
641.331 MAC 2010 (Browse shelf) 1 Available SBSxx,36000,03,GR 5000116553 Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1

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.