by
Ferreira Guine, Raquel de Pinho.
Call Number
664.7
Publication Date
2013
Summary
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological ab
Format:
Electronic Resources
Relevance:
0.2730
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by
Boukid, Fatma.
Call Number
664.7 BOU
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.2598
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