Elements of Food Engineering, Volume 2
Engineering factors in food processing. Agricultural and nutritional aspects of food production. Foods and food processing. The food processing industry. Wheat and corn flours. Rice and oats milling. Minor cereal flours. Fats and oils. Sugars, syrups, straches, and gums. Food protein derivatives. Spices, and fermentation products. v.2: assembly of raw materials. Preparation of raw materials v.3: Conversion of raw material. Treatment of final products.
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