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The chemistry and Technology of Cereals as Food ans Feed,

By: Material type: TextTextLanguage: Eng New York, CBS Publishers, 1991Edition: 2nd EditionDescription: 751 pagesContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 8123904762
LOC classification:
  • TS 2145 MAT
Contents:
Cereal grains. History. Characteristics. Culture. Composition. Variability. QA tests. Processing. Flowsheets. Manipulation of functional characteristics. Typical product specifications. QA tests. Chemical, physical, functional, and storage. Characteristics of cereals and their products. Index
Summary: This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The book details the latest methods of producing, cleaning, and storing cereal grains.
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Holdings
Item type Current library Home library Shelving location Call number Copy number Status Barcode
Books Books Harare Institute of Technology Main Library Harare Institute of Technology Main Library General Collection TS2145 MAT (Browse shelf(Opens below)) 1 Available BK0006952

Includes Bibliographic reference and index

Cereal grains. History. Characteristics. Culture. Composition. Variability. QA tests. Processing. Flowsheets. Manipulation of functional characteristics. Typical product specifications. QA tests. Chemical, physical, functional, and storage. Characteristics of cereals and their products. Index

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The book details the latest methods of producing, cleaning, and storing cereal grains.

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