Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture Fifth Edition is a classic and well-established book that continues to provide students researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. In addition it offers information on statistics new products the impact of climate changes and genetics new economic trends nutrition regulations and new technologies. The book is useful for students researchers and industrial practitioners alike covering the full spectrum of cereal grain production processing and use for foods feeds fuels industrial materials and other uses.
Published Date:
19/09/2017
Author:
Kurt A. Rosentrater
Publisher:
Elsevier Science & Technology
Dimensions:
152 mm x 229 mm