Characterization of Cereals and Flours

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ISBN: 0824707346
Title: Characterization of Cereals and Flours (Food Science and Technology)
Author: Kaletunc & Breslauer
Publisher: CRC
Publication Date: 2003-03-27
Number Of Pages: 620

Description:
This volume details the effect of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products. It examines the influence of moisture absorption, storage temperature, thermally-induced transitions during baking, and extrusion on flour and food texture, composition, and quality.

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