Modern Cereal Chemistry PDF Download
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Author: Douglas William Kent-Jones
Publisher:
ISBN:
Category : Flour
Languages : en
Pages : 350
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Book Description
Author:
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 434
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Book Description
Includes papers delivered at annual meetings of the American Association of Cereal Chemists.
Author: Douglas William Kent-Jones
Publisher:
ISBN:
Category : Cereal products
Languages : en
Pages : 446
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Book Description
Author: Douglas William Kent-Jones
Publisher:
ISBN:
Category : Cereal products
Languages : en
Pages : 762
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Book Description
Author: Douglas William Kent-Jones
Publisher:
ISBN:
Category : Flour
Languages : en
Pages : 350
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Book Description
Author:
Publisher:
ISBN:
Category : Chemical engineering
Languages : en
Pages : 648
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Book Description
Author:
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 728
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Book Description
Vols. for 1877- include Proceedings of the Society for Analytical Chemistry.
Author: U.S. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1122
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1058
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Book Description
Author: Serpil Sahin
Publisher: Springer Science & Business Media
ISBN: 0387308083
Category : Technology & Engineering
Languages : en
Pages : 267
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Book Description
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Author: N. L. Kent
Publisher: Elsevier
ISBN: 1855736608
Category : Technology & Engineering
Languages : en
Pages : 349
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Book Description
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
