Search Results for Cereal products.

24 Results Found

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Gluten-free cereal products and beverages

Author

Arendt, Elke. Dal Bello, Fabio.

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ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780123737397

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Cereals and cereal products : Chemistry and technology

Author

Dendy, David A. V. Dobraszczyk, Bogdan J., ort. yaz.

Preferred Shelf Number

TP 434 D46 2001

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Storage of cereal grains and their products

Author

Sauer, D. B. , ed.

Preferred Shelf Number

SB 190 S85 1992

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Sustainable recovery and reutilization of cereal processing by-products

Author

Galanakis, Charis Michel, editor.

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ONLINE

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ScienceDirect https://www.sciencedirect.com/science/book/9780081021620

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Engineering aspects of cereal and cereal-based products

Author

Guin,̌ Raquel Pinho Ferreira. Reis Correia, Paula Maria dos, 1967-

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Cover image for Kızılötesi Uygulanmış Soyanın Bileşimi, Kalite Özellikleri ve Hububat Ürünlerinde Kullanımı = Composition and Quality Characteristics of Infrared Treated Soybeans and its Utilization in Cereal Products

Kızılötesi Uygulanmış Soyanın Bileşimi, Kalite Özellikleri ve Hububat Ürünlerinde Kullanımı = Composition and Quality Characteristics of Infrared Treated Soybeans and its Utilization in Cereal Products

Author

Yalçın, Seda.

Preferred Shelf Number

TEZ 10186 .Y35 2011

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Cover image for The science of gluten-free foods and beverages : proceedings of the first international conference of gluten-free cereal products and beverages

The science of gluten-free foods and beverages : proceedings of the first international conference of gluten-free cereal products and beverages

Author

Arendt, Elke K. Dal Bello, Fabio.

Preferred Shelf Number

QK898.G49 G575 2009

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Cover image for Bazı unlu mamüllerde prosesin besinsel lif içeriğine etkisi = Effects of processing on dietary fiber composition in various cereal products

Bazı unlu mamüllerde prosesin besinsel lif içeriğine etkisi = Effects of processing on dietary fiber composition in various cereal products

Author

Başman, Arzu.

Preferred Shelf Number

TEZ 3822 .B37 1998

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Sprouted grains : nutritional value, production, and applications

Author

Feng, Hao, editor. Nemzer, Boris, editor. DeVries, Jonathan W., editor.

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ONLINE

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ScienceDirect https://www.sciencedirect.com/science/book/9780128115251

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10.

Kent's technology of cereals : an introduction for students of food science and agriculture

Author

Rosentrater, Kurt August, author. Evers, Anthony D., author.

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ScienceDirect http://www.sciencedirect.com/science/book/9780081005293

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11.

Fermentation effects on food properties

Author

Mehta, Bhavbhuti M. Kamal-Eldin, Afaf. Iwanski, Robert Z.

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12.

Advances in food extrusion technology

Author

Maskan, Medeni. Altan, Aylin.

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13.

Lactic acid bacteria microbiological and functional aspects

Author

Salminen, Seppo.

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ONLINE

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14.

Handbook of plant-based fermented food and beverage technology

Author

Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Arroyo-Lp̤ez, Francisco No.̌

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15.

Physical properties of foods novel measurement techniques and applications

Author

Arana, Ignacio.

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ONLINE

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16.

Flour and breads and their fortification in health and disease prevention

Author

Preedy, Victor R. Watson, Ronald R. (Ronald Ross) Patel, Vinood B.

Preferred Shelf Number

TX595.F5 F57 2011

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17.

Principles of cereal science and technology

Author

Delcour, Jan A. Hoseney, R. Carl.

Preferred Shelf Number

TX557 .H67 2010

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18.

The RVA handbook

Author

Crosbie, Graham B. Ross, Andrew S.

Preferred Shelf Number

TP434 .R83 2009

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19.

Consumer driven cereal innovation : where science meets industry

Author

AACC International. Cereals&Europe. Spring Meeting (1st : 2007 : Montpellier, France). Weegels, Peter L.

Preferred Shelf Number

QP144.G73 A33 2008

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20.

Encyclopedia of grain science

Author

Wrigley, Colin W. Corke, Harold. Walker, Charles E.

Preferred Shelf Number

REF SB188.4 .E53 2004 V.1

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21.

Soy protein products characteristics, nutritional aspects, and utilization

Author

Endres, Joseph G., 1932- American Oil Chemists' Society. Soy Protein Council.

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ONLINE

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book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.

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22.

Cereals processing technology

Author

Owens, Gavin, ed.

Preferred Shelf Number

TP 434 C47 2001

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23.

Interactions : The keys to cereal quality

Author

Hamer, Rob J., ed. Hoseney, R. Carl, ed.

Preferred Shelf Number

TX 557 I56 1998

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24.

Lipids in cereal technology

Author

Barnes, P. J. (Peter John), 1947-

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ScienceDirect http://www.sciencedirect.com/science/book/9780120790203

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