Principles of cereal science and technology /
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| Author / Creator: | Hoseney, R. Carl. |
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| Edition: | 2nd ed. |
| Imprint: | St. Paul, Minn. : American Association of Cereal Chemists, 1994. |
| Description: | 378 p. : ill. ; 24 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/3782526 |
| Summary: | Structure of Cereals. Starch. Proteins of Cereals. Minor Constituents of Cereals. Storage of Cereals. Dry Milling of Cereals. Wet Milling: Production of Starch, Oil, and Protein. Rice, Oat, and Barley Processing. Malting and Brewing. Gluten Proteins. Rheology of Doughs and Batters. Yeast-Leavened Products. Soft Wheat Products. Glass Transition and Its Role in Cereals. Pasta and Noodles. Breakfast Cereals. Snack Foods. Feeds. |
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| Physical Description: | 378 p. : ill. ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 0913250791 |
