Isbn: 9781439855652 - cereal grains: laboratory reference and procedures manual (16 risultati)

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Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: Used. pp. xxvi + 368 Index.

Condizione: Used. pp. xxvi + 368.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. In English.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: Brand New. 1st edition. 368 pages. 10.50x8.25x1.00 inches. In Stock.

Taschenbuch. Condizione: Neu. Neuware - Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: - Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products - Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses - Physical and chemical tests to determine the quality of refined products - Laboratory wet-milling procedures - The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life - Yeast and chemical leavening agents important for bakery and other fermented products - Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods - Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners - Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality. …

Kartoniert / Broschiert. Condizione: New.

Condizione: Used. pp. xxvi + 368 Illus. This item is printed on demand.

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