"Sammensætning" . . "Produkty zbożowe." . . "Getreideverarbeitung." . . "Baking" . . "Processing" . . "Tecnologia de alimentos." . . "Cereals Conreu." . . "Composition" . . "Rheological properties" . . "Brewing" . . "Riz Traitement." . . "Pasta" . . "Brassage." . . "Cereales Composición." . . "Valsning, formaling" . . "Dough" . . "Feeds" . . . . "Tecnologia dels aliments." . . "Cereales Productos." . . "Rheologiske egenskaber" . . "Cereales como alimento." . . "Milling" . . "Kornprotein" . . "Cereals" . . "Cereals." . "Produits céréaliers." . . "Cereals Anàlisi." . . "Cereal products" . . "Cereal products." . "Kornafgrøder, korn" . . "Cereales Tratamiento." . . "Céréales (Aliment)" . . "Bagning" . . "Forarbejdning" . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Principles of cereal science and technology : A general reference on cereal foods" . . . . . . . . . . . . . "Principles of cereal science and technology"@en . "Principles of cereal science and technology" . . . "Principios de ciencia y tecnologia de los cereales" . "Principios de ciencia y tecnología de los cereales"@es . "Cereal science and technology"@en . "Cereal science and technology" . . . . . . . . . . . . . . . . . . . . . "\"Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality.\"--Publisher's description."@en . . "\"Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality.\"--Publisher's description." . . . . . . . . . . . . . . . . . . "Cereal" . . . . . . . . . . . . . "Principles of cereal science and technology [a general reference of cereal foods]" . . . "Principles of cereal science and technology : (a general reference on cereal foods)" . . . . . . . . . . . . . . . . . . . . . . "\"Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality.\"--Résumé de l'éditeur." . . . "Electronic books"@en . "Céréales Analyse." . . "Cereals com a aliment Tecnologia." . . "Céréales Composition." . . "Céréales Maladies et fléaux." . . "Pâtes alimentaires." . . "Cereal protein" . . "Dej" . . "Industria transformadora de cereales." . . "Céréales Entreposage." . . "Orge Analyse." . . "Céréales Mouture." . . "Korn" . . "Cereais." . . "Sütőipar." . . "Amidon." . . "Produits du blé" . . "Cereals (Aliment)" . . "Lagring" . . "Storage" . . "Céréales." . . "AACC" . . "Getreideprodukt." . . "Foder" . . "Getreidetechnologie." . . "Céréales Industrie et commerce." . . "Brygning" . . "Snacks" . . "Cereais Tecnologia." . . "Kornprodukter" . . "Malomipar." . . "Avoine Analyse." . . "Cereali Tecnologia." . . "Cereals as food." . . "Cereals as food" . "Cereals com a aliment." . .