Fr. 296.00

MACRITCHIE, Finlay Macritchie, Finlay (Kansas State University Macritchie, Finlay (Kansas State University Manhattan USA) MacRitchie, MacRitchie Finlay

Concepts in Cereal Chemistry

English · Hardback

Shipping usually within 1 to 3 weeks (not available at short notice)

Description

Informationen zum Autor Finlay MacRitchie Klappentext Explores methods for improving quality in breeding and the health benefits of food. Zusammenfassung Explores methods for improving quality in breeding and the health benefits of food. Inhaltsverzeichnis 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. Suggested solutions to exercises.

Product details

Authors	MACRITCHIE, Finlay Macritchie, Finlay (Kansas State University Macritchie, Finlay (Kansas State University Manhattan USA) MacRitchie, MacRitchie Finlay
Publisher	Taylor & Francis Ltd.

Languages	English
Product format	Hardback
Released	30.04.2018

EAN	9781138407404
ISBN	978-1-138-40740-4
No. of pages	198
Subjects	Natural sciences, medicine, IT, technology > Biology > Biochemistry, biophysics SCIENCE / Biotechnology, biotechnology

Customer reviews

No reviews have been written for this item yet. Write the first review and be helpful to other users when they decide on a purchase.