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Image of - Kent's Technology of Cereals An Introduction for Students of Food Science and Agriculture | 5th Edition | Hardcover
Kent's Technology of Cereals An Introduction for Students of Food Science and Agriculture | 5th Edition | Hardcover

Kent's Technology of Cereals An Introduction for Students of Food Science and Agriculture | 5th Edition | Hardcover

by Rosentrater

Kents Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literatureIncludes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologiesUseful for students, researchers and industrial practitioners alike

Highlights

  • binding-icon

    9780081005293

    ISBN:

  • binding-icon

    Rosentrater

    Author:

  • binding-icon

    924

    Pages:

  • binding-icon

    239 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2018

    Year:

  • edition-icon

    5th Edition

    Edition:

  • binding-icon

    Hardcover

    Binding:

13696

17120

Kents Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literatureIncludes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologiesUseful for students, researchers and industrial practitioners alike

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