Technology of cereals

£18.00

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’

2nd edition. Soft cover book, 306 pp.

1 in stock