Rheology of Cereal Products
Ioana Stanciu
Broschiertes Buch

Rheology of Cereal Products

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The book entitled "Rheology of Cereal Products" is structured in three chapters: technologies in the milling and bakery products industry, determination of the rheological properties of dough during kneading, and rheology and quality research of cereal-based food. Chapter 1 includes the subchapters: milling and croup technology, technology of bakery products, bread and bakery products manufacturing technology, pasta manufacturing technology, biscuit manufacturing technology, and manufacturing technology of loose flour products. Chapter 2 includes the subchapters: rheology, rheological properti...