001483992 000__ 03712cam\\2200553\i\4500
001483992 001__ 1483992
001483992 003__ OCoLC
001483992 005__ 20240117003309.0
001483992 006__ m\\\\\o\\d\\\\\\\\
001483992 007__ cr\cn\nnnunnun
001483992 008__ 231111s2023\\\\sz\a\\\\o\\\\\001\0\eng\d
001483992 019__ $$a1409030299
001483992 020__ $$a9783031403088$$q(electronic bk.)
001483992 020__ $$a3031403088$$q(electronic bk.)
001483992 020__ $$z9783031403071
001483992 020__ $$z303140307X
001483992 0247_ $$a10.1007/978-3-031-40308-8$$2doi
001483992 035__ $$aSP(OCoLC)1409032526
001483992 040__ $$aEBLCP$$beng$$erda$$epn$$cEBLCP$$dYDX$$dGW5XE
001483992 049__ $$aISEA
001483992 050_4 $$aTP434
001483992 08204 $$a664/.7$$223/eng/20231121
001483992 24500 $$aCereal-based food products /$$cManzoor Ahmad Shah, Kappat Valiyapeediyekkal Sunooj, Shabir Ahmad Mir, editors.
001483992 264_1 $$aCham :$$bSpringer,$$c[2023]
001483992 264_4 $$c©2023
001483992 300__ $$a1 online resource (viii, 369 pages) :$$billustrations (chiefly color)
001483992 336__ $$atext$$btxt$$2rdacontent
001483992 337__ $$acomputer$$bc$$2rdamedia
001483992 338__ $$aonline resource$$bcr$$2rdacarrier
001483992 500__ $$aIncludes index.
001483992 5050_ $$aIntroduction to cereals -- Bread; Cookies and Biscuit -- Cakes and muffins -- Tortillas -- Crackers -- Popped and puffed products -- Flaked products -- Pasta -- Noodles -- Beverages -- Pastry -- Packaging of cereal products.
001483992 506__ $$aAccess limited to authorized users.
001483992 520__ $$aCereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.
001483992 588__ $$aDescription based upon print version of record.
001483992 650_0 $$aCereal products$$xProcessing.
001483992 650_0 $$aCereals as food.
001483992 655_0 $$aElectronic books.
001483992 7001_ $$aShah, Manzoor Ahmad,$$eeditor.
001483992 7001_ $$aSunooj, Kappat Valiyapeediyekkal,$$eeditor.
001483992 7001_ $$aMir, Shabir Ahmad,$$eeditor.
001483992 77608 $$iPrint version:$$aShah, Manzoor Ahmad$$tCereal-Based Food Products$$dCham : Springer International Publishing AG,c2023$$z9783031403071
001483992 852__ $$bebk
001483992 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-40308-8$$zOnline Access$$91397441.1
001483992 909CO $$ooai:library.usi.edu:1483992$$pGLOBAL_SET
001483992 980__ $$aBIB
001483992 980__ $$aEBOOK
001483992 982__ $$aEbook
001483992 983__ $$aOnline
001483992 994__ $$a92$$bISE