| Description |
248 p. ill 23.000 x 016.000 cm. |
| Series |
Knovel, Academic, Food Science
|
| Access |
License restrictions may limit access. |
| Summary |
Annotation Changes in technology and mechanics as well as changes in eating habits are driving developments in the cereals- processing industry. This text--for producers of raw materials, primary processors such as flour millers and breakfast cereal manufacturers, secondary processors such as bakers and brewers, schools, and government agencies--provides an overview of current and emerging technologies and equipment. The nine contributors represent both academia and industry in the UK. They cover cereal and flour production; wheat, corn, and coarse grains milling; biotechnology, cereal, and cereal product quality; rice, pasta, and Asian noodle processing; breakfast cereals; malting; and breadmaking. c. Book News Inc. |
| Audience |
Scholarly & Professional Woodhead Publishing Limited |
| Added Author |
Knovel, Academic, Food Science
|
| ISBN |
9781855735613 |
|
185573561X (Trade Cloth) USD 240.00 Retail Price (Publisher) Active Record |
| UPC # |
9781855735613 |
| OCLC # |
sseb_ssj0000071548 |
|
