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
Cereals Production and Characteristics. Transportation and Storage of Cereals. Malting. Rice Processing. Dry Milling. Flour Quality and Technological Abilities. Bread Making. Confectionary Baking. Breakfast Cereals. Pasta. Wet Milling and Starch Extraction. Extrusion Cooking of Cereal-Based Products. New Trends in Cereal-Based Products. Effects of Processing on Nutritional and Functional Properties of Cereal Products.