Concepts in cereal chemistry. (©2010)

• Record Type: Book
• Further Information: Note: Finlay MacRitchie.
• Other Names: MacRitchie, Finlay
• Contents: Introduction -- 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.
• Publisher Details: Boca Raton, FL : CRC Press
• Publication Date: 2010
• Copyright Date: 2010
• Extent: 1 online resource (xiii, 181 pages, [2] pages of plates), illustrations (some color)
• Subjects: 641.331; Cereals as food -- Analysis; Grain -- Biotechnology; COOKING -- General; Cereals as food -- Analysis; Grain -- Biotechnology; Electronic books
• Languages: English
• ISBNs: 9781439835838; 1439835837; 9781439882108
• Related ISBNs: 143988210X; 9781439835821; 1439835829
• Notes: Note: Includes bibliographical references and index.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.