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Handbook of Cereal Science and Technology, Revised and Expanded (Food Science...

Name: Handbook of Cereal Science and Technology, Revised and Expanded (Food Science...
Brand: CRC Press
SKU: 267007604333
Price: 75.75 USD
Availability: InStock
Rating: 5 (786 reviews)

Internationally respected authorities, the Handbook of Cereal Science and. pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute. composition and functionality of cereal components such as proteins.

75.75$ Buy It Now

Item	267007604333
Seller	particular_things ( 786 ⭐ ) 100.0% Location: Frederick, US, Maryland Accept Payments With ,
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Condition	A nice copy. No writing or highlighting. Clean pages, shows very minimal signs of wear from use. Shipped with care in a bubble mailer. Feel free to inquire for photos or more details.
Condition	Very Good
Brand	CRC Press
ISBN	0824782941
ISBN10	0824782941
ISBN13	9780824782948
EAN	9780824782948
GTIN	09780824782948
Subject Area	Technology & Engineering
Publication Name	Handbook of Cereal Science and Technology, Revised and Expanded
Publisher	CRC Press LLC
Item Length	11.3 in
Subject	Food Science
Publication Year	2000
Series	Food Science and Technology Ser.
Type	Textbook
Format	Hardcover
Language	English
Item Height	1.7 in
Author	Joseph G. Ponte
Item Weight	58.4 Oz
Item Width	8.8 in
Number of Pages	806 Pages

PLEASE NOTE: most listings have stock photos, inquire for actual photos Handbook of Cereal Science and Technology, Revised and Expanded (Food Science... Product Overview Format: Hardcover, International Edition

This thoroughly revised second edition addresses the full spectrum of cerealgrain science, employing agronomic, chemical, and technological perspectivesand providing new and expanded treatment of food enrichment techniques,nutritional standards, and product quality evaluation. Written by over 40internationally respected authorities, the Handbook of Cereal Science andTechnology, Second Edition discusses recent developments in the chemicalcomposition and functionality of cereal components such as proteins,carbohydrates, and lipids; highlights newly developed special ingredients andmicrobiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and othergrains. The book also addresses the latest standards set by the U.S.Department of Agriculture, international organizations, and industry lobbygroups; illustrates how new breeds of cereal grains are developed andsustained; explains new processing techniques for producing baked goods,pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minutemethods of fortifying foods with folic acid and other supplements.

Details Publisher ‏ : ‎ CRC Press; 2nd edition (March 28, 2000) Language ‏ : ‎ English Hardcover ‏ : ‎ 806 pages ISBN-10 ‏ : ‎ 0824782941 ISBN-13 ‏ : ‎ 48 Item Weight ‏ : ‎ 4.6 pounds Dimensions ‏ : ‎ 8.75 x 1.75 x 11.75 inches Best Sellers Rank: #6,808,861 in Books (See Top 100 in Books) #7,817 in Food Science (Books) #21,188 in Industrial Manufacturing Systems #567,194 in Textbooks (Books) #7,817 in Food Science (Books) #21,188 in Industrial Manufacturing Systems Quality Products

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