Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
Part 1 Cereal and flour production: Cereal production methods; Wheat, corn and coarse grains milling; Biotechnology. Part 2 Cereal products: Rice, its cultivation and products; Pasta production; Asian noodle processing; Breakfast cereals; Malting; Breadmaking.
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole.
- The authorative guide to key technological developments within cereal processing
- Reviews the range of cereal products and the technologies used to produce them
All those involved in cereals processing
- No. of pages:
- © Woodhead Publishing 2001
- 20th March 2001
- Woodhead Publishing
- Hardcover ISBN:
- eBook ISBN:
Gavin Owens has worked for Odlum Group Ltd, Ireland's largest flour miller and has undertaken research in cereals processing at the internationally renowned Satake Centre for Grain Process Engineering at the University of Manchester Institute of Science and Technology. He is now an independent consultant.
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com.
We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
Thanks in advance for your time.