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00000cam a2200000 7i4500 |
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20250625.0 |
| 008 |
170713s2010 mnu eng |
| 020 |
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|a 9781891127632
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| 040 |
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|a UniSZA
|e rda
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| 050 |
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|a TX557
|b .D331 2010
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| 090 |
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|a TX557
|b .D331 2010
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| 100 |
1 |
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|a Delcour, Jan A. ,
|e author
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| 245 |
1 |
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|a Principles of cereal science and technology
|c Jan A. Delcour, R. Carl Hoseney
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| 250 |
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|a Third edition
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| 264 |
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0 |
|a St. Paul, Minnesota :
|b AACC International
|c ©2010
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| 264 |
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4 |
|c ©2010
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| 300 |
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|a vii, 270 pages :
|b illustrations ;
|c 24 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 500 |
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|a Rev. ed. of: Principles of cereal science and technology / R. Carl Hoseney.Second edition
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| 504 |
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|a Includes bibliographical references and index (pages 261-270)
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| 505 |
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|a 1. Structrure of cereals -- 2. Starch -- 3. Proteins of cereals -- 4. Minor constituents -- 5. Rheology of doughs and batters -- 6. Glass transition ond its role in cereals -- 7. Storage of cereals -- 8. Dry milling -- 9. Wet processing for production of maize,wheat,and rice starches and their co-products -- 10. rice and oat processing -- 11. Malting and brewing -- 12. Yeast-leavened product -- 13. Chemically leavened products -- 14. Pasta and noodles -- 15. Breakfast cereals -- 16. Snack foods -- 17. Feeds --
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| 650 |
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|a Cereal products
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| 650 |
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0 |
|a Cereals as food
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| 700 |
1 |
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|a Delcour, Jan A. ,
|e author
|
| 700 |
1 |
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|a Hoseney, R. Carl ,
|e author
|
| 999 |
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|a 1000172392
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
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| 999 |
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|a 1000187554
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|