Chemistry and Technology of Cereals as Food and Feed
By:Samuel A. Matz
Published on 1991-04-30 by Springer Science & Business Media
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.
This Book was ranked at 9 by Google Books for keyword fertilizing for maximum yield.
Book ID of Chemistry and Technology of Cereals as Food and Feed's Books is WKY0h5YrQVwC, Book which was written bySamuel A. Matzhave ETAG "FpQdSpasCwA"
Book which was published by Springer Science & Business Media since 1991-04-30 have ISBNs, ISBN 13 Code is 9780442308308 and ISBN 10 Code is 0442308302
Reading Mode in Text Status is true and Reading Mode in Image Status is true
Book which have "751 Pages" is Printed at BOOK under CategoryTechnology and Engineering
This Book was rated by 1 Raters and have average rate at "3.0"
This eBook Maturity (Adult Book) status is NOT_MATURE
Book was written in en
eBook Version Availability Status at PDF is true and in ePub is true
Book Preview
Tidak ada komentar:
Posting Komentar