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: 641.331Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode | Remark |
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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.