附註:Includes bibliographical references and index.
Preliminaries; Contents; 1 Introduction; 2 Cereal production methods; 3 Wheat corn and coarse grains milling; 4 Biotechnology cereal and cereal products quality; 5 Rice production; 6 Pasta production; 7 Asian noodle processing; 8 Breakfast cereals; 9 Malting; 10 Breadmaking; Index.
摘要:Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole.
