Este Book no existe en su idioma, Ver en: English (en),
O usar Google Translate:  

Technology of cereals with special reference to wheat

N. L. Kent

This introduction to the technology of the principal cereals is intended in the first place, for the use of students of Food Science.  A nutritional approach has been chosed, and the effects of processing treatments on the nutritive value of the products have been emphasized.  Throughout, both the merits and the limitation of indiviudal ceareals as sources of food products have been considered in a comparative way.

Detalles de publicación

  • Publicado: 1975
  • Editor: Pergamon Press
  • ISBN-10: 0080181775
  • ISBN-13: 978-0080181776
  • Dewey Decimal: 664.7
  • Librería ECHO: 664.7 KEN

Etiquetas

Cereal Products Grain

Colecciones

Comprar