Rosentrater, Kurt August, <br/><br/>
Kent's technology of cereals :  an introduction for students of food science and agriculture / 
 Technology of cereals 
Kurt A. Rosentrater, Anthony D. Evers. 
 - Fifth edition. 
 - 1 online resource. 
 - Woodhead publishing series in food science, technology and nutrition .
<br/><br/><p>1. Cereal Crops 2. Botanical Aspects 3. Chemical Components 4. Cereals of the World 5. Storage and Pre-Processing 6. Dry Milling 7. Flour Quality 8. Bread Baking 9. Malting, Brewing, Distilling 10. Pasta and Whole Grain Foods 11. Breakfast Cereals 12. Wet Milling 13. Domestic and Small Scale Products 14. Nutrition 15. Feed and Industrial 16. Conclusions</p> 
<br/><br/><label>ISBN: </label>9780081005323 (ePub ebook) :  £160.00  £160.00 
<br/><br/><label>Source: </label>9780081005323  Ingram Content Group 
<br/><br/><label>Nat. Bib. No.: </label>GBB7F3112  bnb 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cereal products.
<br/><br/><label>Dewey Class. No.: </label>664.7