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:
| Autor principal: | |
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| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
New Jersey :
Noyes Data,
1974.
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| Colección: | Food technology review ;
11 |
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| Sumario: | 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. |
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| Descripción Física: | 290 p. : figuras |