|
|
Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
16/02/1993 |
Data da última atualização: |
21/02/2011 |
Autoria: |
LORENZ, R. J.; KULP, K. ed. |
Título: |
Handbook of cereal science and technology. |
Ano de publicação: |
1991 |
Fonte/Imprenta: |
New York: M.Dekker, 1991. |
Páginas: |
882 p. |
Série: |
(Food Science and Technology: aseries of monographs, textbooks, and references books, 41). |
ISBN: |
0-8247-8358-1 |
Idioma: |
Inglês |
Conteúdo: |
Wheat. Corn: production, processing, and utilization. Barley. Oats. Sorghum. The millets. Rice: production, processing, and utilization. Rye. Triticale: production and utilization. Wild Rice: processing and utilization. Cereal proteins: composition of their major fractions and methods for identification. Carbohydrate composition of cereal grains. Cereal lipids. Minor constituents of cereals. Quality evaluation of cereals and cereal products. Breads and yeast-leavened barkery foods. soft wheat products. Breakfast cereals. Pasta: raw materials and processing. Cereal-based snack foods. Malted cereals: production and use. Cereal enrichment. Nutritional quality of cereals and cereal-based foods. Ethanol production from cereal grains. |
Palavras-Chave: |
Cereais; Utilizacao. |
Thesagro: |
Arroz; Milho; Processamento; Produção; Sorgo; Trigo; Triticale. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01418nam a2200265 a 4500 001 1410826 005 2011-02-21 008 1991 bl uuuu 00u1 u #d 020 $a0-8247-8358-1 100 1 $aLORENZ, R. J. 245 $aHandbook of cereal science and technology. 260 $aNew York: M.Dekker$c1991 300 $a882 p. 490 $a(Food Science and Technology: aseries of monographs, textbooks, and references books, 41). 520 $aWheat. Corn: production, processing, and utilization. Barley. Oats. Sorghum. The millets. Rice: production, processing, and utilization. Rye. Triticale: production and utilization. Wild Rice: processing and utilization. Cereal proteins: composition of their major fractions and methods for identification. Carbohydrate composition of cereal grains. Cereal lipids. Minor constituents of cereals. Quality evaluation of cereals and cereal products. Breads and yeast-leavened barkery foods. soft wheat products. Breakfast cereals. Pasta: raw materials and processing. Cereal-based snack foods. Malted cereals: production and use. Cereal enrichment. Nutritional quality of cereals and cereal-based foods. Ethanol production from cereal grains. 650 $aArroz 650 $aMilho 650 $aProcessamento 650 $aProdução 650 $aSorgo 650 $aTrigo 650 $aTriticale 653 $aCereais 653 $aUtilizacao 700 1 $aKULP, K. ed.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registros recuperados : 8 | |
Registros recuperados : 8 | |
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|