This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1300grams, ISBN:9781439815601.

N� de ref. del art�culo 8661203

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Detalles bibliogr�ficos

T�tulo

Cereal Grains: Properties, Processing, and Nutritional Attributes

Editor

CRC Press

Fecha de publicaci�n

2010

Idioma

Ingl�s

ISBN 10

1439815607

ISBN 13

9781439815601

Encuadernaci�n

Encuadernaci�n de tapa dura

Estado

Good

Peso

1300 gramos

Cat�logos de vendedores

Food Science

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Sinopsis

Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this text provides current information about the physicochemical and nutritional properties of cereals and their products. It covers the chemistry, physical properties, and morphology of cereal grains and provides a better understanding of the storage and manufacturing processes. The text covers the chemical and physical grain properties of various types of cereals and cereal-based products as well as industrial dry-milling and wet-milling techniques.

Acerca del autor

Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.

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Descripci�n de la librer�a

Based in central Lincoln, Anybook Ltd. sells exclusively on line. We specialise in academic works. All our books are in good condition or better, unless otherwise described. We will respond to your enquiry promptly and mail books out within 24 hours of receiving payment. We use Royal Mail and other reputable couriers at greatly discounted postage rates. If you find cheaper postage from the UK, we'll match it. Remember if you are unsatisfied in any way with any purchase, we will give you a complete and unconditional refund. All books are hand wrapped. All e-mails answered personally. All books are offered subject to being unsold.

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Anybook Ltd.
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