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Characterization of Cereals and Flours: Properties, Analysis And Applications (Food Science and Technology) Hardcover – March 27, 2003

ISBN-13: 978-0824707347 ISBN-10: 0824707346

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Product Details

  • Series: Food Science and Technology
  • Hardcover: 620 pages
  • Publisher: CRC Press (March 27, 2003)
  • Language: English
  • ISBN-10: 0824707346
  • ISBN-13: 978-0824707347
  • Product Dimensions: 1.2 x 6.2 x 9 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,151,034 in Books (See Top 100 in Books)

Editorial Reviews

Review

…contains an impressive number of very informative tables and a well documented bibliography. It will rapidly become a reference for all those working with cereals.
---Food Science & Technology Journal

…a valuable text and reference book for the cereal science students, researchers, food technologists and food engineers and processors alike.
---Journal of Food Science and Technology

an excellent overview on the entire cereal processing…It was intended to relate increasing diversity of cereal products, and the current best practice in manufacturing processes and emerging trends in the technologies for particular products. This aim was adequately fulfilled in this book by describing the mechanical detail of processing systems.

- Shuryo Nakai, Food, Nutrition and Health, University of British Columbia, in Food Research International, 2002

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Most Helpful Customer Reviews

0 of 2 people found the following review helpful By Matthew Barker on July 20, 2009
Format: Hardcover
Very detailed and written in a way to provide accurate information for the expert as well as a good training tool for the novice.
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