Technology of cereals
£17.00
This book is an introduction to the technology of the principal cereals, intended originally for the use of Food Science students. The book is written with a nutritional approach, with an emphasis on the effects and processing treatments on the nutritive value of the products.
Of interest are the chapters on ‘Wheat at the mill: wheat cleaning and conditioning’ and ‘Wheat at the mill: flour-milling’
3rd edition. Soft cover book, 245 mm x 190 mm, 221 pp, in very good condition.
2 in stock
