Breakfast cereal technology /

Introduction - Dough cooking and extrusion processes - Treatment prior to puffing - Puffing processes - Flaking processes - Cereal shaping processes - Quick-cooking oats - Other quick-cooking cereals - Sugarcoating processes - Fruit incorporation and flavoring - Nutritional enrichment.

Guardado en:
Detalles Bibliográficos
Autor principal: Daniels, Roger
Formato: Libro
Lenguaje:Inglés
Publicado: New Jersey : Noyes Data, 1974.
Colección:Food technology review ; 11
Materias:
INDUSTRIA ALIMENTARIA
CEREALES
Aporte de:Registro referencial: Solicitar el recurso aquí
Bibliotecas (ING-UNLP) de Universidad Nacional de La Plata
LEADER 00929Cam#a22002295a#4500
001 INGC-MON-018813
003 AR-LpUFI
005 20221019005659.0
008 141204s1974||||xxu|||||||||||||||||eng d
040 |a AR-LpUFI  |b spa  |c AR-LpUFI 
080 |a 664.696 
100 1 |a Daniels, Roger.   |9 304586 
245 1 0 |a Breakfast cereal technology /   |c Roger Daniels. 
260 |a New Jersey :   |b Noyes Data,   |c 1974. 
300 |a 290 p. :   |b figuras 
490 |a Food technology review ;   |v 11 
520 2 |a Introduction - Dough cooking and extrusion processes - Treatment prior to puffing - Puffing processes - Flaking processes - Cereal shaping processes - Quick-cooking oats - Other quick-cooking cereals - Sugarcoating processes - Fruit incorporation and flavoring - Nutritional enrichment. 
650 4 |a INDUSTRIA ALIMENTARIA  |9 262722 
650 4 |a CEREALES  |9 272257 
929 |a 41049 DON Díaz 
942 |c LIB  |6 _ 
999 |a GEB  |c 18812  |d 18812 

Ejemplares similares