The Keys to Cereal Quality edited by Rob J. Hamer and R. Carl Hoseney
With Interactions: the Keys to Cereal Quality, food technologists will gain with a more up-to-date view of cereal science in relation to quality.
By examining the question of quality in cereal science, they will benefit from an enhanced understanding of current day cereal chemistry.
These insights will improve cereal chemistry applications.
Interactions: the Keys to Cereal Quality combines a general overview with a series of in-depth chapters on the role of proteins, lipids, carbohydrates, and their interactions.
Interactions related to final product quality of wheat —flour, dough, baked product— are thoroughly followed through their processing changes to the final product.
Interactions: the Keys to Cereal Quality is concerned with how the food scientist of tomorrow will integrate a multidisciplinary effort to discover new opportunities and new possibilities for research.
Interactions: the Keys to Cereal Quality will help food scientists and students produce quality in all aspects of cereal science.
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