Concepts in cereal chemistry [electronic resource] / Finlay MacRitchie.
"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...
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Full Text (via Taylor & Francis) |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
2010.
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| Subjects: |
Table of Contents:
- Ch. 1. Introduction
- ch. 2. Sciences applicable to milling
- ch. 3. Efficiency of dry milling
- ch. 4. Grain hardness
- ch. 5. Structure and properties of dough
- ch. 6. Dough rheology
- ch. 7. Aspects of processing
- ch. 8. Shelf life
- ch. 9. Solubility of cereal proteins
- ch. 10. Characterization of cereal proteins
- ch. 11. Composition-functionality relationships
- ch. 12. Strategies for targeting specific end-use properties
- ch. 13. Nonwheat cereals
- ch. 14. Health aspects of cereals
- ch. 15. The scientific method.