Using Cereal Science and Technology for the Benefit of Consumers Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK |
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| Editor:
| Cauvain, Stanley P.
Young, L. S.
Salmon, S. |
| Series title: | Woodhead Publishing Series in Food Science, Technology and Nutrition Ser. |
| ISBN: | 978-1-84569-479-1 |
| Publication Date: | Jan 2005 |
| Publisher: | Elsevier Science & Technology
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| Imprint: | Woodhead Publishing Limited |
| Book Format: | Paperback |
| List Price: | USD $350.00 |
Book Description:
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This comprehensive collection from one of the leading conferences in its field summarizes some of the most important research in bread making and cereals processing. Papers range from innovations in wheat breeding through to the production of particular products (with, for example, enhanced nutritional and functional benefits).
This comprehensive collection from one of the leading conferences in its field summarizes some of the most important research in bread making and cereals processing. Papers range from innovations in wheat breeding through to the production of particular products (with, for example, enhanced nutritional and functional benefits).