Abstract
This book provides a basis for the study of cereal science in the following chapters: structure of cereals; starch; proteins of cereals; minor constituents of cereals; storage of cereals; dry milling of cereals; wet milling: production of starch, oil, and protein; rice, oat, and barley processing; malting and brewing; gluten proteins; rheology of doughs and batters; yeast-leavened products; soft wheat products; glass transition and its role in cereals; pasta and noodles; breakfast cereals; snack foods; and feeds.
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