edited by Stanley P. Cauvain

Linda S. Young

The ICC Handbook of Cereals, Flour, Dough & Product Testing
Analytical techniques are keys for judging food quality. Now we have a very useful book on methods for cereals, flour, dough, and product testing. Specific chapters have been written with practitioners in mind, for example, cereal breeders, grain traders, millers, bakers, even non-specialists. A well known figure in this sector, Stan Cauvain, contributed to a large share of this book, but this is really a joint effort by 14 authors, …

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