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Academic & Professional Books  Reference  Physical Sciences  Chemistry

Concepts in Cereal Chemistry

Textbook
By: Finlay MacRitchie
216 pages, 72 black & white illustrations, 18 black & white tables
Publisher: CRC Press
Concepts in Cereal Chemistry
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  • Concepts in Cereal Chemistry ISBN: 9781439835821 Paperback Jun 2010 Usually dispatched within 6 days
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About this book Contents Customer reviews Biography Related titles

About this book

Compact and reader friendly, this book explores methods for improving quality in breeding and the health benefits of food. Written by a distinguished researcher and teacher, the book emphasizes the multidisciplinary nature of the field. While focusing mainly on the chemistry, the author brings in relevant theory from basic science such as physics and genetics. Exercises are included at the end of most chapters. Suggested solutions are given at the end of the book. The solutions to the exercises require thinking and, in some cases, searches of the literature. Demonstrations are included to illustrate principles.

Contents

Sciences applicable to milling Efficiency of dry milling Grain hardness Structure and properties of dough Dough rheology Aspects of processing Shelf life Solubility of cereal proteins Characterization of cereal proteins Composition--functionality relationships Strategies for targeting specific end-use properties Nonwheat cereals Health aspects of cereals The scientific method Suggested solutions to exercises

Customer Reviews

Biography

Kansas State University, Manhattan, USA
Textbook
By: Finlay MacRitchie
216 pages, 72 black & white illustrations, 18 black & white tables
Publisher: CRC Press
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