Modern cereal science and technology
著者
書誌事項
Modern cereal science and technology
VCH, c1987
- : U.S.
- : G.W.
大学図書館所蔵 件 / 全7件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes bibliographical references and index
内容説明・目次
内容説明
This comprehensive, up-to-date text and reference book covers all the important aspects of cereal grains: their production, marketing, structure, composition, quality, evaluation, storage, processing, and utilization. The book discusses all major and significant elements of theory and practice concerning cereal grains and products. The coverage is broad with specific descriptions of selected, typical, major cereals. A selective bibliography cites classical articles and the most important recent works in the field.
目次
- Introduction
- Cereal Crops_General
- Physical Properties and Structure
- Composition
- Classification and Standards
- Storage
- Grain Quality
- Wheat Processing, Milling
- Wheat Flour Components in Bread Making
- Dough and Bread Structure
- The Art and Science of Bread Making
- Bread Around the World
- Sensory Attributes and Bread Staling
- Bread in Health and Disease
- CTD
- Soft Wheat Products
- Rice
- Corn
- Barley
- Oats, Sorghums and Millets, and Rye
- Extrusion Products
- Industrial Uses of Cereals.
「Nielsen BookData」 より