Hububat Bilimi ve Teknolojisi Kitabı
1.683,25 TL
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701.500.86
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1.683,25 TL + VAT
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Book Name: Cereal Science and Technology Book
Author: Hamit Köksel
Publisher : Sidas Media
Page: 746
Publication Date: 2021
Part 1 - Grain Trade in the World and in Turkey, the Role of the Turkish Grain Board (TMO)
Part 2 - Grain Structure in Cereals
Part 3 - Origin of Wheat and Local Wheats
Chapter 4 - Cereal Proteins
Chapter 5 - Starch: Structure and Properties
Chapter 6 - Dietary Fibers
Chapter 7 - Cereal Lipids
Chapter 8 - The Importance of Cereals for Nutrition and Health
Chapter 9 - Functional Properties of Cereals and Functional Cereal Products
Chapter 10 - Grain Storage
Chapter 11 - Wheat Milling Technology
Chapter 12 - Wet Milling of Grains: Starch and Vital Gluten Production
Chapter 13 - Quality Assessment in Cereals and Cereal Products
Chapter 14 - Bread Production Technology
Chapter 15 - Industrial Bread Production Technology
Chapter 16 - Bread Production Technology with Sourdough
Chapter 17 - Flat Breads
Chapter 18 - Partial Baking in Bakery Products
Chapter 19 – Pasta Production Technology
Chapter 20 – Far Eastern Noodles (Nudillas) Production Technology
Chapter 21 - Biscuit, Cracker and Cake Technology
Chapter 22 - Wafer Production Technology
Chapter 23 - Bulgur Production Technology
Chapter 24 - Paddy Quality and Rice Processing Technology
Chapter 25 - Oats and Food Processing Technology
Chapter 26 - Barley, Malt and Food Processing Technology
Chapter 27 - Breakfast Cereal Products
Chapter 28 - Extrusion Technology and Extruded Products
Chapter 29 - Gluten-Free Products
Chapter 30 – Tarhana
Chapter 31 – Noodles
Chapter 32 – Boza
Chapter 33 - Food Safety in Cereals and Cereal Products
Chapter 34 - Sunnip and Bud Damage in Cereals
Chapter 35 - Authorized Classification Practices in Turkey
Chapter 36 - Infrared Spectroscopy in Cereal Technology
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