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Introduction to cereals and pseudocereals and their production
edited_book
Author(s):
Kurt A. Rosentrater
,
A.D. Evers
Publication date
(Print):
2018
Publisher:
Elsevier
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An Introduction to SAXS
Author and book information
Book Chapter
Publication date (Print):
2018
Pages
: 1-76
DOI:
10.1016/B978-0-08-100529-3.00001-3
SO-VID:
61f7e1ef-ae7a-40ff-8d8e-d770ddba4978
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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Book chapters
pp. ii
Related titles
pp. iii
Front Matter
pp. iv
Copyright
pp. v
Dedication
pp. xi
Biography
pp. xiii
Preface to the fifth edition
pp. xix
Preface to the second edition
pp. xv
Preface to the fourth edition
pp. xvii
Preface to the third edition
pp. xxi
Preface to the first edition
pp. xxiii
Acknowledgements
pp. 1
Introduction to cereals and pseudocereals and their production
pp. 77
Production, uses and trade of cereals by continental regions
pp. 205
Botanical aspects
pp. 267
Chemical components and nutrition
pp. 369
Storage, handling and preprocessing
pp. 421
Dry-milling technology
pp. 515
Flour treatments, applications, quality, storage and transport
pp. 565
Bread-baking technology
pp. 623
Breakfast cereals
pp. 657
Extrusion processing of pasta and other products
pp. 699
Other food products
pp. 729
Malting, brewing, fermentation, and distilling
pp. 785
Feed and industrial uses for cereals
pp. 839
Wet milling
pp. 861
Conclusions
pp. 869
Abbreviations, units, equivalents
pp. 881
Index
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