Principles of cereal science and technology - Delcour, Jan A.; Delcour, Jan A.; Hoseney, R. Carl (St. Paul, Minnesota : AACC International, 2010)
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 --
Rev. ed. of: Principles of cereal science and technology / R. Carl Hoseney.Second edition
Includes bibliographical references and index (pages 261-270)
Keywords: Cereal products; Cereals as food