198 Pages
72 B/W Illustrations
by
CRC Press
198 Pages
by
CRC Press
197 Pages
by
CRC Press
Also available as eBook on:
Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics.
A Targeted Approach, Rather than an... Read more
Sciences applicable to milling
Efficiency of dry milling
Grain hardness
Structure and properties of dough
Dough rheology
Aspects of processing
Shelf life
Solubility of cereal proteins
Characterization of cereal proteins
Composition–functionality relationships
Strategies for targeting specific end-use properties
Nonwheat cereals
Health aspects of cereals
The scientific method
Suggested solutions to exercises
Biography
Finlay MacRitchie
