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Engineering aspects of cereal and cereal-based products.


Engineering aspects of cereal and cereal-based products.

Ed. by Raquel de Pinho Ferreira Guine, and Paula Maria dos Reis Correia.

CRC Press


347 pages



Contemporary food engineering


The editors (both affiliated with the CI&DETS Research Center and Food Engineering Department of the Polytechnic Institute of Viseu, Portugal) present 14 chapters reviewing recent advances in the science and technology of cereals and cereal-based products food science. Topics addressed include: cereal production and its 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 product, new trends in cereal-based products, and effects of processing on nutritional and functional properties of cereal products.

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Publication:Reference & Research Book News
Article Type:Book review
Date:Dec 1, 2013
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