TY  - BOOK
AU  - MacRitchie,Finlay
TI  - Concepts in cereal chemistry
SN  - 9781439835821 (pbk.)
U1  - 641.331 
PY  - 2010///
CY  - Boca Raton, FL
PB  - CRC Press/Taylor & Francis
KW  - Cereals as food
KW  - Analysis
KW  - Grain
KW  - Biotechnology
N1  - 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
ER  -